STEP 1/8
Soak black wood ear mushrooms and white wood ear mushrooms in lukewarm water for about 15 minutes and tear them into bite-size pieces
Soak potato sujebi in lukewarm water for 15 minutes
Put 600ml of water and kelp in a pot and boil
When the water boils, turn off the heat and soak the kelp for more than 10 minutes to make the broth
STEP 2/8
Remove the stems of shiitake mushrooms
Cut the mushrooms into 0.3cm thick pieces
I'll rip off the oyster mushroom
I cut the bottom of the enoki mushroom and tear it off
Cut the pumpkin in half and remove the skin from the bite
With red pepper
Cut it into 0.3cm thick pieces
Cut the radish like this and cut it into 3 pieces
Wash the cabbage leaves and cut them at 3cm intervals
Cut the green onion in half and cut it at 5cm intervals
Do not wash mushrooms in water and wipe them with kitchen towels
STEP 3/8
Spread radishes and pumpkins on the bottom of a hot pot
STEP 4/8
Put the soft mushrooms, cabbage leaves, potato sujebi, green onions, excluding enoki mushrooms and red peppers
STEP 5/8
Put the hot pot base in the middle
STEP 6/8
Pour in the boiled hot pot broth
STEP 7/8
Turn on the stove and when the mushroom hot pot starts to boil
Add red pepper and enoki mushroom
Boil the mushroom hot pot for about 9 minutes
STEP 8/8
Spicy mushroom hot pot is done