⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown ⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown

Recipe · Mushroom 101

Quick Enoki + Beef Hot Pot (Korean-Style)

A weeknight take on the bubbling-pot dinner-for-two. Thinly sliced beef, mountain of Enoki, glass noodles, gochujang broth. Cooks in 20 minutes; eaten straight from the donabe or dutch oven.

15min Prep
20min Cook
35min Total
Serves 2-3 Yield
Easy Difficulty
Quick Enoki + Beef Hot Pot (Korean-Style)

    Steps

  1. 1

    In a dutch oven or wide pot, whisk broth, gochujang, soy sauce, gochugaru, garlic, ginger. Bring to a simmer.

  2. 2

    Drop in the onion. Simmer 3 minutes.

  3. 3

    Layer in the soaked noodles + bok choy. Simmer 4 minutes until noodles are tender.

  4. 4

    Mound the Enoki bundles on top. Cover; let steam 2 minutes — Enoki wilts but stays texturally distinct.

  5. 5

    Tuck the beef slices over the surface. Cover 60 seconds — they curl pink-to-brown almost instantly.

  6. 6

    Off heat, drizzle sesame oil. Shower with scallions + sesame seeds.

  7. 7

    Serve straight from the pot at the table, with rice on the side for ladling broth over.

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