Soft Tofu Hot Pot
Ingredients
- 150 gPork belly (small diced)
- 400 gsilken tofu (whole)
- 100 gkimchi (coarsely chopped)
- 2 tbspgochugaru
- 500 mldashi stock
- 100 gShrimp (peeled)
- 100 gMytilus edulis (cleaned)
- 4 pcshiitake mushroom (sliced)
- 2 pcEgg
- 1 pcOnion (finely chopped)
- 2 pcGarlic (minced)
- 1 tbspSesame oil
- 1 tbspKorean soy sauce
- 2 pcScallion or chives (sliced)
Method
A vibrant red, bubbling broth where soft tofu melts on the tongue. Aromas of toasted chili and sesame oil hit you the moment the pot is opened.
- 1
In a pot, heat the sesame oil. Brown the pork belly until the fat becomes translucent. Add the sliced onion and crushed garlic.
- 2
Pour the gochugaru over the meat. Stir constantly over medium heat: the chili should color the oil a deep red without burning. The smell should be toasted, not acrid.
- 3
Add the kimchi and shiitake mushrooms. Deglaze with the dashi broth. Bring to a boil, then lower the heat to let flavors infuse. The broth should reduce slightly.
- 4
Gently place the shrimp and mussels. Add the soft tofu in large spoonfuls. Do not stir: the tofu must remain in large white blocks within the red broth.
- 5
Season with soy sauce. Crack the eggs directly into the bubbling broth. Sprinkle with sliced green onions. Serve when the egg white starts to set.
Frequently asked questions
How do you get this dish right?
- Don't overwork the tofu in the pot; it should remain in melting chunks.
- If the broth is too dry, add a bit of kimchi juice for acidity.
- The egg should stay soft; mix it into your bowl at the last moment to bind the sauce.
How long does this dish keep?
Keeps for 24 hours in the fridge. Tofu loses its texture if reheated too aggressively.
