Korean-Style Hot Pot | Dinner
Serve this hot and spicy main dish with sides of steamed rice and kimchi (a side of fermented vegetables).
3 bunches baby bok choy 8 cups of water 8 ounces sliced cremini mushrooms 1 (16-ounce) package extra-firm tofu, cubed 3 cloves garlic, thinly sliced 1/4 teaspoon sesame oil
1 tablespoon red pepper flakes 7 ounces enoki mushrooms
1. Remove the leaves of the baby bok choy. Wash thoroughly.
2. Place the leaves whole in a 4-quart slow cooker. Add the water, cremini mushrooms, tofu, garlic, sesame oil, and red pepper flakes. Stir.
3. Cook on low for 8 hours.
4. Add the enoki mushrooms and stir. Cook an additional ⁄ hour. Remove from heat and enjoy.