Spicy Kimchi and Tofu Hot Pot
Deeply Flavorful Kimchi and Tofu Hot Pot Using Bibigo Beef Bone Broth
Do you have some leftover kimchi from last year’s batch? This recipe is perfect for using it up! Tear some well-fermented, sour kimchi into strips, add plenty of soft tofu, and pour in the guaranteed delicious Bibigo beef bone broth. Simmer it until it bubbles, and you’ll have a dish that will make you devour rice in no time! It’s a simple yet hearty hot pot that the whole family can enjoy.
Main Ingredients- 1 block Tofu (300g)
- 6 Dumplings (Mandu)
- 1/4 head Well-fermented Sour Kimchi (430g)
- 1/2 pack King Oyster Mushrooms (100g)
- 1 piece Radish
- 1/2 Onion
- 1/2 Green Onion
- 2 Korean Red Peppers (Cheongyang chili)
Broth- 1 pack Bibigo Beef Bone Broth (500g)
- 2 cups Water (400ml)
- 1/2 cup Kimchi Brine (100ml)
Seasoning (Tablespoon Measurement)- 1 tsp Sugar
- 1 Tbsp Minced Garlic
- 1.5 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Soy Sauce for Soup
- Pinch of Black Pepper
- 1 pack Bibigo Beef Bone Broth (500g)
- 2 cups Water (400ml)
- 1/2 cup Kimchi Brine (100ml)
Seasoning (Tablespoon Measurement)- 1 tsp Sugar
- 1 Tbsp Minced Garlic
- 1.5 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Soy Sauce for Soup
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, thinly slice the radish into bite-sized pieces. This will add a refreshing sweetness to the hot pot and allow it to absorb the broth’s flavors beautifully.
Step 2
Cut the onion into quarters for sweetness and separate the king oyster mushrooms into strands. The mushrooms will add a lovely savory depth and a pleasant texture.
Step 3
Slice the green onion diagonally. Its fresh, sharp flavor will cut through any richness and enhance the overall aroma of the dish.
Step 4
If you enjoy a bit of heat, finely chop the Korean red peppers. Feel free to adjust the amount to your spice preference.
Step 5
Cut the tofu into thick, substantial pieces, about 1.5-2 cm thick. This ensures they remain intact while cooking and provide a soft, yielding bite.
Step 6
Remove some of the excess brine from the well-fermented kimchi and tear it into long, manageable strips. The tangy, sour notes of the kimchi are essential for the characteristic flavor of this hot pot.
Step 7
Now, let’s artfully arrange the ingredients in your hot pot. Start by layering the sliced radish at the bottom, followed by the onion wedges. Then, place the torn kimchi attractively around the pot. Sprinkle 1 teaspoon of sugar over the kimchi to balance its acidity and add a touch of sweetness.
Step 8
Arrange the thick tofu pieces around the edges of the pot, encircling the kimchi. Generously pile the prepared king oyster mushrooms in the center. A visually appealing arrangement makes the dish even more inviting!
Step 9
Pour in the flavorful Bibigo beef bone broth, followed by 2 cups of water and 1/2 cup of the kimchi brine. Ensure the liquid generously covers most of the ingredients.
Step 10
Turn the heat to high and bring the broth to a boil. Once boiling, stir in 1.5 tablespoons of gochugaru for a spicy kick. Cover the pot, reduce the heat to medium, and let it simmer for about 10 minutes, allowing the flavors to meld.
Step 11
After 10 minutes, remove the lid. Stir in 1 tablespoon of minced garlic and 1 tablespoon of soy sauce for soup. Add the dumplings to the pot. Cover again and continue to simmer for approximately 7 more minutes, or until the dumplings are cooked through and the broth has deepened in flavor.
Step 12
Finally, add the sliced green onions and chopped Korean red peppers. Simmer for another 3 minutes until the vegetables are tender. Serve hot! A final sprinkle of black pepper will enhance the aroma. Taste and adjust seasoning if needed with a little more soy sauce or salt.
Step 13
Once you’ve added the green onions and peppers, it’s a great idea to move the pot to your dining table and continue simmering it there. This keeps it warm and delicious throughout your meal. For an even heartier meal, consider adding glass noodles (dangmyeon) or ramen noodles. If you prefer it spicier, don’t hesitate to add more chili peppers or gochugaru.
Step 14
Since the store-bought beef bone broth, kimchi, and dumplings already have plenty of flavor, you don’t need to over-season. Minimal seasoning allows the natural tastes of the ingredients to shine through, resulting in a clean and delicious broth.
Step 15
This recipe yields a generous amount, so the leftover broth is perfect for adding soaked glass noodles the next day. Finishing a hot pot with noodles is always a satisfying experience!
Step 16
Experience the perfect harmony of ingredients and time-developed flavors! Savor the bubbling sound and the tantalizing spicy aroma. This comforting and delicious hot pot is sure to bring warmth and joy to your table.
