This is another dish that I created because of the lots of songi buhsuht (wild pine mushrooms) that I picked this fall. This dish has again unique songi flavor; tofu (dooboo) and cabbage (baechu) blends well with the mushroom; it might taste bland for some, but it’s soothing taste for me ...
2-3 medium size wild pine mushroom (songi buhsuht 송이 버섯)
4-5 Napa cabbage leaves (baechu 배추)
1 bunch green onion
1 tsp salt
½ block of tofu
2 cups water
Prepare Songi buhsuht by dusting off, washing (optional) and slicing into thin pieces.
Wash Napa cabbage leaves then cut into bite size pieces. Wash and cut green onion into about 2” length wise.
Cut tofu into thin squares (about ¼” thick).
Put water in a pot, bring to a boil, add salt and put in napa cabbage and cut green onion. Bring to a 2nd boil, then add tofu blocks and cook for additional 1-2 min. When the napa cabbage leaves are tender, add the sliced mushroom. Cover and turn off the heat, but leave on the burner. After a few minutes, it’s ready to serve. It can be eaten alone, or with rice.