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.

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