Korean Tofu Hot Pot (Tofu & Beef Kelp Broth Pot)
Dubu jeongol is a Korean hot pot centered on tofu and beef simmered in kelp broth. Shiitake mushrooms contribute a deep umami backbone, while napa cabbage and green onion add freshness and texture. The broth is seasoned with soup soy sauce, keeping it light enough to let each ingredient shine. Traditionally served bubbling at the table, this is a communal dish meant to be enjoyed slowly, with each diner ladling broth and ingredients into their own bowl.
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Instructions
- 1
Slice tofu thickly and prep cabbage, mushrooms, and green onion.
- 2
Thinly slice beef and season with 0.5 tbsp soup soy sauce and a little garlic.
- 3
Arrange cabbage, mushrooms, tofu, and beef in a wide hot pot.
- 4
Pour in kelp broth mixed with remaining soup soy sauce and garlic.
- 5
Simmer for 10 minutes over medium heat and skim foam.
- 6
Add green onion, simmer 3 more minutes, and serve hot at the table.
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