Beoseot Jeongol (mushroom hotpot)

	Korean food has a reputation of being fiery, classic kimchee being a well-known example. But plenty of Korean dishes are subtle and mild, suitable for even delicate stomachs. This recipe, adapted from a vegetarian version on the excellent Korean Bapsang recipe site, is a prime example of this style of simple and comforting cooking.

Recipe

A few pieces konbu, or other seaweed
1/4 cup dried mushrooms (of your choice)
1 tsp oil
2 cloves or garlic, minced (about 1.5 tsp)
3-4 cups assorted mushrooms (I used white button mushrooms, oyster mushrooms, and portobello mushrooms, but you can use any mushrooms you like)
4-5 spring onions
1 tsp dashi powder
1 tsp soy sauce
Small handful of pieces of dried tofu
2 large handfuls of leafy greens (spinach or cabbage)

Place the seaweed and dried mushrooms in a large pot or bowl, and pour over 1 litre of boiling water. Leave to soak for 10-15 minutes.

Meanwhile, chop the mushrooms and spring onions into thick slices, and shred the cabbage if required.

Heat the oil in a large pan, and add the garlic and mushrooms, allowing the mushrooms to brown a little on the bottom of the pan.

Strain the soaking liquid into the pan, discarding the seaweed and dried mushrooms. Add the spring onions, dashi, soy sauce, and dried tofu. Simmer 5 minutes, and add the spinach or cabbage and simmer again a couple of minutes, until the vegetables are all soft. Taste and adjust the seasoning, if required, adding a splash more boiling water if it's reduced too much.

Serves: 2 large servings or 4 small servings
Preparation and cooking time: 20-25 minutes