Tofu Hot Pot (Dubu Jeongol)
Sandwich soy-seasoned beef between seared tofu pieces and simmer with mushrooms and radish in clear broth.
- Cuisine
- Korean
- Prep
- 25 min
- Cook
- 25 min
Scale the recipe
Ingredients
- Firm tofu Weight after draining the packing water and patting dry
- 300 g
- Ground beef
- 100 g
- Korean radish (mu) Peeled
- 100 g
- Carrot Peeled
- 60 g
- Fresh shiitake mushrooms Stems removed
- 55 g
- Onion
- 75 g
- Large green onion (daepa)
- 30 g
- Unsalted anchovy and kelp broth
- 4 C
- Potato starch
- 1 T
- Neutral cooking oil
- 1 T
Seasonings
- Brewed soy sauce for the filling
- 1 T
- Sugar
- 1/3 T
- Minced garlic
- 1/3 T
- Sesame oil
- 1/3 T
- Korean soup soy sauce (gukganjang)
- 1/2 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Slice and pair the tofu
Slice the firm tofu 300 g into broad rectangles about 1 cm thick and pair similarly sized slices.
-
Dry and dust with starch
Pat both sides dry with paper towels. Spread potato starch 1 T on a plate, lightly dust both sides and shake off the excess.
-
Sear both sides
Heat the oil 1 T over medium and lay out the tofu without overlap. Once both sides are lightly golden and firm, transfer to a plate.
-
Cut the vegetables
Cut the radish 100 g and carrot 60 g into short sticks 5 mm thick. Thickly slice the onion 75 g.
-
Prepare mushroom and green onion
Wipe the fresh shiitake 55 g clean and slice thinly. Cut the green onion 30 g into thick diagonal slices.
-
Season the beef filling
Mix ground beef 100 g with brewed soy sauce 1 T, sugar 1/3 T, minced garlic 1/3 T and sesame oil 1/3 T. Wash the knife and spoon after they touch raw filling before using them on other foods.
-
Sandwich the filling
Spread the filling about 5 mm thick over each lower tofu piece. Cover with its matching slice and press gently to seal.
-
Simmer the radish first
Bring radish and stock 4 C to a boil over high heat in a wide, shallow pot. Lower to medium and simmer about 5 minutes until parts of the radish turn translucent.
-
Arrange the tofu and vegetables
Lay the filled tofu in one layer over the radish. Arrange carrot, onion and shiitake in the gaps. Return to a boil without stirring the tofu apart.
-
Cook the beef filling through
Keep the heat medium-low. Insert the thermometer into the side of the thickest filling and cook until its center stays at 75°C or higher for 1 minute. A chopstick should slide easily into the radish and carrots.
-
Finish with green onion and soup soy
Add green onion and soup soy sauce 1/2 T and simmer 1–2 minutes more. Use a wide ladle to support the tofu and serve it with the vegetables and broth.
