Hearty Tofu Hot Pot (Dubu Jeongol)
Bubbling Tofu Hot Pot: Perfect with Soju & a Flavorful Broth Base
A quick and comforting tofu hot pot, perfect for chilly mornings and evenings. This dish is a delightful way to warm up and enjoy a delicious meal.
Hot Pot Ingredients- 1 handful Beef (thinly sliced for bulgogi or shabu-shabu)
- 3 Korean chili peppers (Cheongyang peppers)
- 6 King oyster mushrooms
- 1 stalk Scallion
- 2 Dumplings
- 3 Potatoes
- 1 block Firm Tofu (or to your preference)
Broth Ingredients- Approx. 15 Dried anchovies
- 2 pieces Dried kelp (dashima)
- 2 Dried shiitake mushrooms
- Approx. 15 Dried anchovies
- 2 pieces Dried kelp (dashima)
- 2 Dried shiitake mushrooms
Cooking Instructions
Step 1
Begin by preparing a rich broth for your hot pot. Lightly toast about 15 dried anchovies in a dry pan for about 30 seconds to remove any fishiness. In a pot, combine the toasted anchovies, 1 liter of water, 2 dried shiitake mushrooms, and 2 pieces of dried kelp. Bring to a boil over high heat and simmer for approximately 15 minutes to extract a deep, flavorful broth. Once done, strain out the solids.
Step 2
While the broth is simmering, prepare the ingredients for the hot pot. Peel the potatoes and slice them into about 1.5 cm thick rounds. Trim the ends of the king oyster mushrooms and slice them into 0.5 cm thick pieces. Cut the tofu into approximately 2 cm cubes. Slice the scallion into 5 cm lengths, then cut them in half lengthwise. Finely chop the Korean chili peppers. (You can use frozen or fresh dumplings).
Step 3
In a separate pan, add the beef along with 1 tsp of minced garlic (or use from the seasoning list), a tablespoon of rice wine or mirin (optional), and ½ Tbsp of soy sauce for soup. Sauté over medium-low heat. If the mixture seems too dry while cooking, add about half a shot glass of water (around 30ml) to keep it moist. Cook for about 1 to 2 minutes to remove any gamey smell and enhance the flavor.
Step 4
Pour the prepared broth into a pot. Add the sliced potatoes. Stir in 1 Tbsp of salted fermented shrimp, 2 Tbsp of gochugaru, and the remaining ½ Tbsp of soy sauce for soup. Bring to a simmer over medium heat and cook for about 7 minutes, or until the potatoes are tender and the flavors have melded into the broth.
Step 5
Once the potatoes are nearly cooked, artfully arrange the tofu cubes, sliced scallions, chopped Korean chili peppers, and dumplings in the hot pot. Continue to simmer over medium heat for another 2 to 3 minutes, allowing all the ingredients to heat through and the flavors to combine beautifully. For an extra boost of flavor, you can add the remaining 1 tsp of minced garlic at the end. Your delicious Tofu Hot Pot is ready to be enjoyed!
