📝 About This Recipe
Dubu-jeongol is a celebratory Korean hot pot that transforms humble tofu into a communal masterpiece. Traditionally served at the table over a portable burner, this dish features beautifully arranged layers of silky tofu, savory beef, and earthy mushrooms simmered in a complex, umami-rich anchovy and kelp broth. It is the ultimate comfort food—a harmonious balance of spicy, savory, and clean flavors that warms the soul and brings people together.
🥗 Ingredients
The Broth Base
- 10 large Dried Anchovies (heads and guts removed for clarity)
- 2 pieces Dried Kelp (Dashima) (2x2 inch squares)
- 6 cups Water
- 4 ounces Korean Radish (Mu) (thinly sliced into squares)
Main Components
- 18 ounces Firm Tofu (1.5 blocks, sliced into 1/2 inch thick rectangles)
- 1/2 pound Beef Chuck or Brisket (thinly sliced against the grain)
- 4 pieces Shiitake Mushrooms (sliced)
- 1 bunch Enoki Mushrooms (bottoms trimmed)
- 3-4 leaves Napa Cabbage (cut into 2-inch bite-sized pieces)
- 1/2 medium Onion (sliced)
- 3 stalks Green Onions (cut into 2-inch lengths)
- 1 Red Chili Pepper (sliced diagonally)
Seasoning Paste (Yangnyeom)
- 2-3 tablespoons Gochugaru (Korean Red Chili Flakes) (adjust for heat preference)
- 1.5 tablespoons Minced Garlic
- 2 tablespoons Soy Sauce (soup soy sauce (Guk-ganjang) is preferred)
- 1 tablespoon Fish Sauce (adds deep umami)
- 1 teaspoon Toasted Sesame Oil
- 1/4 teaspoon Black Pepper (ground)
👨🍳 Instructions
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1
Start by preparing the broth: In a large pot, combine the water, dried anchovies, kelp, and sliced radish. Bring to a boil over medium-high heat.
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2
Once boiling, reduce the heat to medium-low and simmer for 15 minutes. Remove the kelp after the first 10 minutes to prevent bitterness, but let the anchovies and radish continue.
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3
While the broth simmers, prepare the seasoning paste by mixing the gochugaru, minced garlic, soy sauce, fish sauce, sesame oil, and black pepper in a small bowl. Set aside to let the flavors meld.
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4
Strain the broth through a fine-mesh sieve, discarding the solids except for the radish (you can keep the radish for the pot). You should have about 4-5 cups of clear, golden broth.
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5
Prepare the tofu by patting it dry with paper towels. Slice it into consistent rectangles, about 2 inches long and 1/2 inch thick.
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6
Arrange the vegetables in a shallow, wide pot (jeongol-teul). Place the napa cabbage and onions at the bottom as a base.
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7
Artfully arrange the tofu, mushrooms, and beef on top of the cabbage in a circular pattern, grouping each ingredient together for a beautiful visual presentation.
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8
Place the seasoning paste right in the center of the pot. Tuck the green onions and red chili peppers around the edges.
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9
Carefully pour the prepared broth into the pot, being careful not to disturb your beautiful arrangement. Do not overfill; the broth should reach about 2/3 of the way up the ingredients.
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10
Place the pot on the stove (or a portable burner) and bring to a boil over medium-high heat.
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11
Once it begins to boil, use a spoon to gently dissolve the seasoning paste into the liquid and spoon the hot broth over the tofu and beef to ensure even cooking.
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12
Lower the heat to medium and simmer for 10-12 minutes until the beef is fully cooked and the vegetables are tender.
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13
Taste the broth. If needed, add a pinch of salt or an extra dash of fish sauce according to your preference.
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14
Serve immediately from the pot while it's still bubbling, ensuring everyone gets a mix of tofu, meat, and broth.
💡 Chef's Tips
For a deeper flavor, lightly pan-fry the tofu slices in a little oil before adding them to the pot; this helps them hold their shape and adds a nutty texture. Always use 'Soup Soy Sauce' (Guk-ganjang) if possible, as it is saltier and lighter in color than regular soy sauce, keeping the broth vibrant. Don't skip the radish in the broth—it provides a 'siwon-han' (refreshing/cool) taste that is essential to authentic Korean stews. If you prefer a vegetarian version, substitute the beef with extra mushrooms (like King Oyster or Wood Ear) and use a vegetable broth with a splash of liquid aminos instead of fish sauce. Arrange the ingredients tightly; as they cook and shrink, they will stay in place rather than floating around haphazardly.
🍽️ Serving Suggestions
Serve with individual bowls of freshly steamed short-grain white rice. Pair with classic Banchan (side dishes) like Baechu-kimchi, seasoned spinach (Sigeumchi-namul), and sweetened black beans. For a complete experience, serve with a chilled glass of Korean Barley Tea (Boricha) or a light Soju. When the ingredients are mostly eaten, it is common to add udon noodles or ramen to the remaining spicy broth for a second course. Provide small dipping bowls of soy sauce mixed with a little wasabi or hot mustard for the tofu and beef.