Name: Korean Spicy Vegetable Hotpot
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 8 cups vegetable broth; 2 tablespoons sesame oil; 1 onion, sliced; 4 garlic cloves, minced; 1-inch piece of ginger, grated; 1 tablespoon Korean red chili paste (Gochujang); 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 tablespoon sugar; 1 zucchini, sliced; 1 large carrot, thinly sliced; 1 cup shiitake mushrooms, sliced; 1 cup firm tofu, cubed; 2 cups baby spinach; 1 green onion, chopped; Salt and pepper to taste; Cooked rice for serving

Instructions

In a large pot, heat sesame oil over medium heat. Add the sliced onion and sauté until translucent, about 3-4 minutes.
Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
Stir in the Korean red chili paste, soy sauce, rice vinegar, and sugar, allowing the flavors to meld for another minute.
Pour in the vegetable broth and bring the mixture to a gentle boil.
Add the sliced zucchini, carrot, and shiitake mushrooms to the pot, simmering for about 10-12 minutes until the vegetables are tender.
Gently add the cubed tofu and baby spinach, stirring to combine and cook for an additional 2-3 minutes until the spinach is wilted.
Season with salt and pepper to taste, adjusting the spiciness level if desired.
Serve the Korean Spicy Vegetable Hotpot hot, garnished with chopped green onions, alongside cooked rice for a wholesome and satisfying meal.

Ingredients

Instructions

Nutrition Facts

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