Tofu Hot Pot
Cookbook
Eating Korean: From Barbecue to Kimchi, Recipes from My Home
Published by Houghton Mifflin Harcourt
Soon dubu is made from very soft, silky tofu, usually in a stone pot (ddook baegi). If you don’t have a stone pot, a metal one will work fine but the presentation won’t be the same. Soon dubu can be made with beef, seafood, kimchi, or really anything you’d like. It can be easily made into a vegetarian dish by using vegetable stock and adding things like Korean zucchini and onions instead of meat or seafood.
Makes2 to 3 servings
CostModerate
Total Timeunder 30 minutes
Make Ahead RecipeYes
Kid FriendlyYes
One Pot MealYes
OccasionCasual Dinner Party, Cooking for a date, Family Get-together
Recipe Coursemain course
Dietary Considerationdiabetic, gluten-free, lactose-free, low carb, low-fat, peanut free, soy free
Five Ingredients or LessYes
Mealdinner, lunch
Taste and Texturehot & spicy, light
Type of Dishhot soup
Ingredients
- 4 teaspoons chili powder
- 2 garlic cloves, minced
- 2 teaspoons salt
- 2 teaspoons sesame oil
- 9 ounces soft tofu
- 6 clams
- 1 cup Beef Stock
- 4 ounces squid, sliced into about 1-inch pieces
- 6 shrimp
- 2 green onions, cut into about 1-inch lengths
- 1 egg
Instructions
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In a small bowl, combine the chili powder, garlic, salt, and sesame oil. Set aside.
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In a stone pot or other pot, add the tofu, clams, and 1 cup beef stock. Bring to a boil and add squid, shrimp, and seasoning. Let simmer another few minutes until the seafood is cooked. Add the green onions and cook for about another 1 to 2 minutes.
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Serve bubbling hot with a raw egg to add to the broth immediately. Serve with rice and kimchi.
2005 Cecilia Hae-Jin Lee
