daikon radish, lotus root, napa cabbage, bok choy, ginger, and garlic, plus starches like rice cakes and noodles. So what makes hot pot different from dry pot (especially if dry pot isn't even all ...

Add the garlic, horseradish, stock ... Add the parsley. Spoon the hot pot into a serving dish and scatter over the crumbs and serve.

Add these ingredients to the pot at the point when you would add the white radish. And if you like a stronger garlic flavour, slice or mince some of the garlic cloves, instead of leaving them all ...