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Korean spicy vegetable pot

  • Difficulty
  • Serves
  • Preparation


  • Cooking


What you’ll need

Made with
Lee Kum Kee products

How to make it

Mix the Hoisin sauce, Japanese style pork bone broth and Korean spicy sauce evenly. Add water for dilution then gently simmer.
Add the sliced mushrooms and vegetables in the soup and cook to medium-well.
Reduce heat to medium-low, cover and simmer until vegetables are almost fully tender, about 10-15 minutes. Serve warm. Reminder: Don't overcook the mushrooms and cabbage.