Generally, I’m quite a fan of mushrooms so this was a complete delight. White button, enoki, oyster, and I think another two kinds that I can’t name off the top of my head. Once cooked through and set to simmer, the digging in began. The breakdown of the starch from the potatoes added the key flavour component to the stew, along with the prominent taste coming from the chunks of pork backbones that had portions of the meat tenderly clinging on. All of this was layered together beautifully with the spicy kick of most Korean stews/soups, with some of it coming directly from the kimchi contained within the mixture. I’d recommend having a side of steamed rice to eat this meal, to help give it some more “filling” character and to ease some of the heat on your tongue.
