Dubu Jeongol (Tofu Hot Pot)
A cozy hot pot of thick-cut tofu simmered with potato, zucchini, and onion in a spicy-sweet sauce until the broth turns rich and savory. Salted shrimp adds umami depth while gochugaru brings a gentle kick, making it perfect with a bowl of rice. Made from everyday fridge staples, it comes together easily for a warming weeknight dinner.
Ingredients
Main
- Tofu1 block
- Potatoes1–2
- Zucchini1/4
- Onion1
- Green onion1 stalk
- Cheongyang chili1
- Anchovy & kelp broth4–5 cups
Seasoning
- Soy sauce3 tbsp
- Salted shrimp1–2 tbsp
- Cooking wine2 tbsp
- Red pepper flakes (gochugaru)2 tbsp
- Sugar1/2 tbsp
- Minced garlic1 tbsp
- Minced ginger1/2 tsp
- Black pepperA little
Directions
- 1
Slice the tofu and vegetables and mix the sauce. Cut the tofu into 1–1.5 cm thick slices, halve and slice the potato and zucchini into half-moons, cut the onion into thick strips, and slice the green onion diagonally.
- 2
Add the potato to the anchovy-kelp broth first and bring to a boil, then add the zucchini and onion and simmer until the vegetables are cooked through.
- 3
Mix the soy sauce, salted shrimp, cooking wine, gochugaru, sugar, minced garlic, minced ginger, and black pepper, then stir the sauce into the pot.
- 4
Once the vegetables are nearly cooked, add the tofu, green onion, and Cheongyang chili.
- 5
Simmer for another 4–5 minutes until the tofu soaks up the seasoning, then turn off the heat and serve.
Tips
Adjust the soy sauce and salted shrimp to taste, then finish the seasoning with a pinch of salt if needed.