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
Napa cabbage lines the bottom of a wide hot pot, and tofu, shiitake and marinated beef are laid in a ring around the edge, giving the pot its finished look before it ever heats.
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The kelp broth, seasoned with soup soy sauce and no chili, stays clear, and the pot is served bubbling for everyone to ladle from.
Ingredients
Instructions
- 1
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. Slice the green onion diagonally and set it aside.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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