Discover Korean Food #39: Dr. Sook-Ja Yoon’s "Dubu-jeongol (Tofu Hot Pot )"

Dubu-jeongol is a hot pot of tofu stuffed with beef, and vegetables in broth. This dish is served and eaten while it is simmering. Dubu-jeongol is rich in protein and soft in texture. It is enjoyed by men and women of all ages. Jeongol (hot pot) is a communal dish that is suitable for Korean dining culture that several people around the table enjoy food together.

[Ingredients & Quantity]
*250 g (½ cake) tofu, 1 g (¼ tsp) salt, 12 g (2 tbsp) starch, 26 g (2 tbsp) edible oil
*150 g beef (top round·sirloin) for broth : 300 g beef (brisket), 1.2 kg (6 cups) water
*Fragrant seasoning : 20 g green onion, 10 g garlic
*Seasoning sauce : 13 g (⅔ tbsp) soy sauce, 4 g (1 tsp) sugar, 4.5 g (1 tsp) minced green onion
2.8 g (½ tsp) minced garlic, 1 g (½ tsp) sesame salt, 0.3 g (⅛ tsp) ground black pepper, 4 g (1 tsp) sesame oil
*3 g (½ tsp) clear soy sauce, 4 g (1 tsp) salt
*10 g (3 sheets) brown oak mushrooms, 60 g (5 ea) agaric mushrooms, 400 g (2 cups) water, 4 g (1 tsp) salt
*30 g watercress, 200 g (1 cup) water, 2 g (½ tsp) salt
*60 g bamboo shoot, 100 g mung bean sprouts, 30 g carrot, 120 g (2 ea) egg

1. Cut the tofu into 2 cm-wide, 4 cm-long and 0.5 cm-thick, sprinkle salt on it (240 g).
2. Clean blood of broth beef with cotton cloths. Put water and beef in the pot, heat it up for 6 min. on high heat, when it boils, lower the heat to medium, simmer it for 30 min. Add fragrant seasoning, simmer it for 25 min to make broth (800 g).
3. Clean blood of beef with cotton cloths, shred 2/3 of the beef into 6 cm-long, 0.3 cm-wide/thick, season with ⅔ of seasoning sauce. Chop the rest of the beef (⅓) and season with the remained ⅓ of seasoning sauce.
4. Soak brown oak mushrooms in water for 1 hour, remove the stems, wipe water off. Cut them into 1.5 cm-wide, 5 cm-long and 0.5 cm-thick. Remove the heads and tails of mung bean sprouts (85 g).
5. Trim and wash carrot, cut into 1.5 cm-wide, 5 cm-long and 0.3 cm-thick. Cut the bamboo shoot into same size of carrot, maintaining comb shape. Trim and wash watercress (20 g).
6. Panfry eggs for yellow/white garnish and cut into 1.5 cm-wide, 5 cm-long.

1. Coat tofu with starch. Preheat the frying pan and oil, panfry coated tofu for 5 min. on medium heat (211 g).
2. Pour water in the pot, heat it up for 2 min. on high heat. When it boils, scald agaric mushrooms with salt for 1 min. then rip up into 1 cm of width (46 g)
3. Pour water in the pot, heat it up for 1 min. on high heat. When it boils, scald watercress with salt for 1 min. rinse in cold water, wipe water with cotton cloths, and rip up thinly.
4. Place chopped beef on the fried tofu evenly, fold one side of tofu over, then bind it in the middle with watercress.
5. Put the seasoned beef on the bottom of pot, and place tofu and other vegetables over the beef, matching color. Pour broth over it, heat it up for 3 min. on high heat. When it boils, lower the heat to medium, boil for another 15 min. Season with clear soy sauce and salt, bring it to a boil.

*Tofu may be coated with wheat flour instead of starch.
*Do not boil this stew too long. Serve as soon as the meat slightly cooked.

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