Hearty Beef and Tofu Hot Pot (So-gogi Dubu Jeongol)
Delicious and Warm Beef and Tofu Hot Pot
On these chilly days, we’ve prepared a bubbling, delicious, and piping hot Beef and Tofu Hot Pot, featuring readily available tofu and a touch of savory beef. Topped onto a steaming bowl of freshly cooked rice, a piece of this tofu feels like it can straighten out any discomfort in your body. Hmm, perhaps a small cup of traditional Korean liquor (yakju) would also be a nice accompaniment, right?
Main Ingredients- 70g minced beef
- 1/2 block firm tofu
- 6cm piece of green onion (scallion)
- 1 green chili pepper
- 1 cup kelp stock (dashima yuksu)
- 1 tablespoon perilla oil
Hot Pot Seasoning- 1 tablespoon soy sauce (yangjo ganjang)
- 1 tablespoon red chili flakes (gochugaru)
- 1 tablespoon rice wine (mirin/masul)
- 1 teaspoon minced garlic
- Pinch of black pepper
- 1 teaspoon fish sauce (chamchi-aek)
Beef Marinade- 1 teaspoon soy sauce
- 1/2 teaspoon sugar
- 1 teaspoon rice wine (mirin/masul)
- 1 teaspoon minced green chili
- 1 teaspoon minced red chili
- 1 teaspoon minced green onion
- 1 teaspoon minced garlic
- 1 tablespoon soy sauce (yangjo ganjang)
- 1 tablespoon red chili flakes (gochugaru)
- 1 tablespoon rice wine (mirin/masul)
- 1 teaspoon minced garlic
- Pinch of black pepper
- 1 teaspoon fish sauce (chamchi-aek)
Beef Marinade- 1 teaspoon soy sauce
- 1/2 teaspoon sugar
- 1 teaspoon rice wine (mirin/masul)
- 1 teaspoon minced green chili
- 1 teaspoon minced red chili
- 1 teaspoon minced green onion
- 1 teaspoon minced garlic
Cooking Instructions
Step 1
First, prepare the beef marinade by mixing all the ingredients for the marinade: 1 teaspoon soy sauce, 1/2 teaspoon sugar, 1 teaspoon rice wine, 1 teaspoon minced green chili, 1 teaspoon minced red chili, 1 teaspoon minced green onion, and 1 teaspoon minced garlic. Add the 70g of minced beef to this marinade and knead it thoroughly with your hands until well combined and slightly sticky. Kneading is important for developing the texture.
Step 2
Slice the tofu into bite-sized pieces, approximately 2-3cm thick. Slice the green onion (scallion) diagonally and the green chili pepper similarly. These add a fresh aroma and color to the hot pot.
Step 3
Heat 1 tablespoon of perilla oil in a pot suitable for hot pot over medium-low heat. Once the oil is lightly heated, arrange the sliced tofu in a single layer on the bottom of the pot. Lightly searing the tofu until it’s slightly golden will enhance the flavor of the hot pot.
Step 4
Form the marinated minced beef into small, flat patties or balls and place them attractively over the tofu. Arranging them in the center of the pot makes for a visually appealing dish.
Step 5
Neatly arrange the diagonally sliced green onion and green chili peppers on top of the beef patties to add vibrant color.
Step 6
In a separate small bowl, mix the hot pot seasoning ingredients: 1 tablespoon soy sauce, 1 tablespoon red chili flakes, 1 tablespoon rice wine, 1 teaspoon minced garlic, and a pinch of black pepper. Sprinkle this seasoning mixture evenly over the ingredients in the pot. Bring to a simmer over medium heat and cook for about 2-3 minutes. To prevent the tofu and beef from sticking to the bottom of the pot, gently stir or nudge them to the sides occasionally as they cook.
Step 7
Pour in 1 cup (200ml) of kelp stock. Once the stock comes to a boil, reduce the heat to medium-low and continue to simmer for about 6-7 minutes, allowing the ingredients to cook through and the flavors to meld together.
Step 8
Taste the broth and adjust the seasoning if necessary, adding a little salt or soy sauce if needed. For an extra boost of umami, stir in 1 teaspoon of fish sauce. Once the flavors are balanced and the hot pot is heated through, serve it immediately. It’s absolutely perfect when enjoyed with a warm bowl of rice.
