Hearty Yubu Jumoni Hot Pot: A Deep and Refreshing Flavor Experience
The Ultimate Comfort Food: Yubu Jumoni Hot Pot (Stuffed Tofu Pouches)
This Yubu Jumoni Hot Pot boasts a deeply savory and refreshing broth that’s perfect for warming up on a chilly day. It’s an impressive dish that’s also ideal for entertaining guests!
Broth Ingredients- 1 handful dried anchovies for broth (approx. 10g)
- 1 sheet dried kelp (dashima, approx. 10x10cm)
- 1 piece daikon radish (approx. 50g)
Hot Pot Ingredients- 1/4 head napa cabbage
- 5 stuffed tofu pouches (yubu jumoni)
- 1/5 Korean zucchini (aehobak)
- 1 cm thick slice carrot
- 1/2 onion
- 2 shiitake mushrooms
- 1.5 spicy chili peppers (e.g., Cheongyang pepper)
- 1 piece square fish cake (eomuk)
- 1/2 stalk green onion
- 1/4 head napa cabbage
- 5 stuffed tofu pouches (yubu jumoni)
- 1/5 Korean zucchini (aehobak)
- 1 cm thick slice carrot
- 1/2 onion
- 2 shiitake mushrooms
- 1.5 spicy chili peppers (e.g., Cheongyang pepper)
- 1 piece square fish cake (eomuk)
- 1/2 stalk green onion
Cooking Instructions
Step 1
Begin by preparing all the vegetables and stuffed tofu pouches for the hot pot. Slice the Korean zucchini into thick half-moons. Thinly slice the carrot and onion into strips. Trim the stems of the shiitake mushrooms and slice them lengthwise or create decorative cuts. Slice the spicy chili peppers diagonally. Cut the napa cabbage into large pieces, focusing on the tender inner leaves. The stuffed tofu pouches can be used directly from their packaging.
Step 2
To create a deeply flavorful and refreshing broth, place a handful of dried anchovies, one sheet of kelp, and the daikon radish slices into a pot. Add water to about two-thirds full and bring to a boil over high heat. Once boiling, remove the kelp to prevent bitterness. Reduce the heat to medium-low and simmer for another 10 minutes, allowing the flavors of the anchovies and radish to fully infuse the water.
Step 3
While the broth is simmering, prepare the remaining ingredients for the hot pot. Arrange the sliced Korean zucchini, carrot, onion, shiitake mushrooms, and spicy chili peppers attractively in the pot. Add the large pieces of napa cabbage. Cut the square fish cake into bite-sized pieces.
Step 4
Now it’s time to add the ingredients to the broth. Stir in 1 tablespoon of anchovy sauce or soy sauce for soup. Add the julienned carrot, onion, shiitake mushrooms, and the large pieces of napa cabbage. Let this simmer until the vegetables are slightly tender.
Step 5
Once the broth returns to a simmer, carefully add the stuffed tofu pouches and the diced square fish cake. Toss in the diagonally sliced chili peppers. Stir in 1 tablespoon of minced garlic for added aroma and depth. Allow everything to cook together harmoniously for a few minutes.
Step 6
Finally, add the chopped green onion, preferably from frozen for a concentrated flavor. Reduce the heat to medium. Add the remaining 1 tablespoon of anchovy sauce or soy sauce for soup to season the broth. Taste and adjust the seasoning with a little more salt or sauce if needed, according to your preference. Serve hot and enjoy this delicious and satisfying Yubu Jumoni Hot Pot with your loved ones! It’s the perfect way to gather everyone around the table.
