Oyster and Mushroom Hot Pot recipe - ingredients, nutrition and when to eat it
This warm hot pot is made by simmering oysters, mushrooms, napa cabbage, and tofu in a clear broth.
This warm hot pot is made by simmering oysters, mushrooms, napa cabbage, and tofu in a clear broth. It’s perfect for sharing around the table on a winter evening, with a light broth that complements the oysters’ ocean-fresh flavor.
Seafood · 30 minutes to cook
Nutrition (per 920.2g serving): 258.2 kcal · protein 28.7g · carbohydrate 22.2g · fat 7.6g · sodium 1598.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Oysters can become tough if simmered too long, so add them at the end.
Tips: Mixing two kinds of mushrooms creates a richer variety of textures.
Tips: Skim off the foam that rises to the surface once or twice with a ladle for a cleaner-tasting broth.
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Ingredients (1 serving)
- Oysters — 100 g
- Mushrooms — 100 g
- Napa cabbage — 100 g
- Tofu — 100 g
- Onion — 30 g
- Green onion — 15 g
- Garlic — 5 g
- Dried kelp — 3 g
- Dried anchovies — 8 g
- Soy sauce — 8 ml
- Salt — 1 g
- Ground black pepper — 0.2 g
- Water — 450 ml