Spicy Mushroom Tofu Hot Pot (Sundubu Jjigae Style)
Simple and Delicious! How to Make a Spicy Mushroom Tofu Hot Pot at Home
Learn how to easily make a hearty and satisfying mushroom tofu hot pot at home without any fuss. This recipe is perfect for a quick and comforting meal.
Hot Pot Ingredients- 1 block Tofu (firm or stewing type recommended)
- 1/2 stalk Green Onion (sliced diagonally)
- 1/2 Onion (thinly sliced)
- Approx. 100g Oyster Mushrooms (trimmed and separated)
Spicy Seasoning Mix- 4 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 1 Tbsp Minced Garlic
- 6 Tbsp Soy Sauce (use less if using Jin Ganjang)
- 4 Tbsp Fish Sauce (for umami)
- 2 Tbsp Mirin (cooking sake, removes odor and adds flavor)
- 2 Tbsp Rice Syrup or Oligosaccharide (for a subtle sweetness)
- 1000ml Anchovy-Kelp Broth (approx. 5 cups)
- 4 Tbsp Gochugaru (Korean chili flakes, adjust to spice preference)
- 1 Tbsp Minced Garlic
- 6 Tbsp Soy Sauce (use less if using Jin Ganjang)
- 4 Tbsp Fish Sauce (for umami)
- 2 Tbsp Mirin (cooking sake, removes odor and adds flavor)
- 2 Tbsp Rice Syrup or Oligosaccharide (for a subtle sweetness)
- 1000ml Anchovy-Kelp Broth (approx. 5 cups)
Cooking Instructions
Step 1
First, prepare the anchovy-kelp broth, which is key to the hot pot’s flavor. In a pot, combine 5 cups of water, one 10cm square piece of dried kelp, and 5-6 dried anchovies. Simmer for 10 minutes, then remove the kelp and anchovies. (If you don’t have a measuring cup, filling a small pot almost to the brim is approximately 1000ml).
Step 2
Next, let’s make the flavorful seasoning mix. In a bowl, combine 4 Tbsp gochugaru, 1 Tbsp minced garlic, 6 Tbsp soy sauce, 4 Tbsp fish sauce, 2 Tbsp mirin, and 2 Tbsp rice syrup. Mix well. If you prefer a saltier taste, you can add a little more soy sauce or fish sauce.
Step 3
We’re using one block of tofu. Tofu from the market, which is often chewier, tastes especially good. Cut the tofu in half, and then slice it into thick, large pieces, about 1.5cm thick. Thicker pieces prevent the tofu from breaking apart during cooking.
Step 4
Prepare the vegetables. Slice the green onion diagonally and the onion into thin slices. Trim the tough ends of the oyster mushrooms and separate them into bite-sized pieces. (If you are using only half a block of tofu, reduce the amount of broth and seasoning mix by half as well.)
Step 5
Now, let’s assemble the hot pot. Arrange the large tofu pieces at the bottom of your pot or a deep pan with high sides. If you don’t have a dedicated hot pot, a regular deep skillet will work perfectly.
Step 6
Nicely arrange the sliced onion, green onion, and oyster mushrooms on top of the tofu. The vibrant colors of the vegetables make the dish visually appealing.
Step 7
Carefully pour the prepared anchovy-kelp broth over the ingredients, ensuring they are mostly submerged. Distribute the seasoning mix evenly over the top. Bring the pot to a boil over high heat, then reduce to medium-low heat and simmer for 5-7 minutes, or until the tofu and vegetables are tender. Enjoy your delicious mushroom tofu hot pot! The refreshing taste of the broth combined with the savory seasoning creates a wonderfully deep and spicy flavor.
