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Korean spicy vegetable pot

  • Difficulty Level: 1
  • Serves Serves: 4
  • Preparation

    15mins

  • Cooking

    15mins

Less Than 30 mins Lunch Dinner Healthy Asian Food Vegetable

What you’ll need

Ingredients

  • Cabbage 100g
  • Mixed (fresh) mushrooms, oyster mushrooms, mushrooms 150-200g
  • Water 1000ml

Seasoning

  • Kum Chun Hoisin Sauce 10g
  • Lee Kum Kee Japanese Style Pork Bone Broth 100g
  • Lee Kum Kee Korean Spicy Sauce 50g

Made with
Lee Kum Kee products

Convenience Sauce, Soup Base, Japanese and Korean Range

Korean Spicy Sauce

Convenience Sauce, Soup Base, Japanese and Korean Range

Japanese Style Pork Bone Broth

Cooking and Dipping Sauce

Kum Chun Hoisin Sauce

How to make it

  1. Mix the Hoisin sauce, Japanese style pork bone broth and Korean spicy sauce evenly. Add water for dilution then gently simmer.
  2. Add the sliced mushrooms and vegetables in the soup and cook to medium-well.
  3. 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.

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