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Korean Tofu Hot Pot Recipe

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Korean tofu hot pot Healthy Recipe WW Australia Recipe Healthy recipes, Recipes, Tofu
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Description

Korean tofu hot pot is a popular Korean dish that is typically served during cold winter months. It is a hearty and comforting dish made with silken tofu and a variety of vegetables and mushrooms. The broth is usually a combination of beef, pork, chicken and/or seafood stock, with some ingredients such as garlic, ginger, and sesame oil added for flavor. This dish is often served with rice and kimchi.

Prep Time

This dish is surprisingly easy to make and requires minimal preparation. The total prep time is about 10 minutes, allowing you to quickly get dinner on the table. You'll need to chop the vegetables, measure out the broth ingredients, and prepare the tofu.

Cook Time

Once the ingredients are prepared, the actual cooking time is about 20 minutes. The tofu hot pot is cooked over medium heat, stirring occasionally to ensure that all of the ingredients are cooked evenly. Once the broth has thickened and the vegetables are cooked through, it's ready to serve.

Ingredients

You'll need the following ingredients to make this dish:

  • 1 block of firm silken tofu, cut into cubes
  • 1 cup of mixed mushrooms (shiitake, oyster, and/or enoki)
  • 1/2 cup of carrots, diced
  • 1/2 cup of onions, diced
  • 3 cloves of garlic, minced
  • 1 teaspoon of ginger, minced
  • 4 cups of beef, pork, chicken, and/or seafood stock (or a combination)
  • 1 tablespoon of soy sauce
  • 2 tablespoons of sesame oil
  • Optional: 2 tablespoons of gochujang (Korean chili pepper paste)

Instructions

To begin, heat a large pot over medium heat and add the sesame oil. Once the oil is hot, add the onions, garlic, and ginger and cook, stirring occasionally, for about 2 minutes. Then add the mushrooms and carrots and cook for another 2 minutes.

Next, add the tofu and stir to combine. Pour in the stock and stir in the soy sauce and gochujang (if using). Bring the mixture to a boil and reduce the heat to low. Simmer for 10 minutes, stirring occasionally, until the broth has thickened and the vegetables are cooked through.

Finally, season to taste with salt and pepper. Serve hot with cooked rice and kimchi.

Equipment

To make this dish, you'll need a large pot or Dutch oven and a cutting board and knife.

Notes

This dish is best served immediately after cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition: Per Serving

Calories: 211, Fat: 10g, Carbohydrates: 12g, Protein: 17g, Sodium: 767mg, Fiber: 2g.

Recipe Tips

This dish can easily be customized to your taste. Feel free to add more vegetables such as bell peppers, zucchini, or bok choy. You can also adjust the amount of gochujang to make the dish spicier. If you don't have gochujang, you can substitute with red chili pepper flakes or Sriracha.

For a vegan version, use vegetable stock instead of beef, pork, chicken, or seafood stock. You can also omit the tofu and increase the amount of vegetables.


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