Korean Tofu Hot Pot (Tofu & Beef Kelp Broth Pot)
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Dubu jeongol is a Korean hot pot centered on tofu and beef simmered in kelp broth at the table.
Read more
Shiitake mushrooms contribute a deep savory note, while napa cabbage and green onion add freshness and textural variety. The broth is seasoned with soup soy sauce, keeping it light and clear enough to let each ingredient's flavor come through without becoming heavy. Thin-sliced or ground beef works equally well; marinating it briefly in soy sauce and minced garlic before adding it to the pot layers the broth with additional depth. Pan-frying the tofu slices lightly in oil before placing them in the jeongol prevents them from breaking apart during the long simmer and gives each piece a slightly firmer exterior. Traditionally served bubbling directly on the table, this is a communal dish meant to be eaten at a relaxed pace, with diners adding broth and pieces to their own bowls throughout the meal.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Slice 400g of firm tofu into 1.5cm thick pieces.
Cut 150g of napa cabbage into 5cm pieces and slice 120g of shiitake mushrooms into 0.5cm thickness for even cooking.
- 2Season
Thinly slice 200g of beef and pat dry with paper towels.
Mix thoroughly with 0.5 tbsp of soup soy sauce and 0.5 tbsp of minced garlic so the seasoning penetrates deeply.
- 3Prep
Line the bottom of a wide hot pot with napa cabbage.
Arrange the tofu slices, mushrooms, and marinated beef in a decorative circular pattern along the edges for an aesthetic presentation.
- 4Season
Mix 900ml of kelp broth with 1 tbsp of soup soy sauce and 0.5 tbsp of garlic.
Pour the mixture slowly into the pot from the edges to maintain the arrangement.
- 5Control
Simmer the pot over medium heat for about 10 minutes until the beef is fully cooked.
Skim off any white foam from the surface to keep the broth clear and light.
- 6Finish
Add the diagonal-cut green onions and simmer for 3 more minutes to release their aroma.
Once the tofu is tender, serve the hot pot directly at the table while bubbling.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Clear kelp stock lets firm tofu and beef flavors shine in this dubu jeongol recipe.
- Finish cue
- Once the tofu is tender, serve the hot pot directly at the table while bubbling.
How Substitutions Change the Result
The taste, texture, nutrition, or cooking adjustment to expect when swapping an ingredient.
- Using salt instead of soup soy sauce gives the broth a cleaner flavor.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
45min, 8 ingredients
Category median
45min, 8 ingredients
Based on 310 recipes
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