Info
- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 4 Times
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Tofu Hot Pot
Cookbook
(Soon Dubu)
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.
Yield : Makes 2 to 3 servings
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
Directions
1. In a small bowl, combine the chili powder, garlic, salt, and sesame oil. Set aside.
2. 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.
Serve bubbling hot with a raw egg to add to the broth immediately. Serve with rice and kimchi.
© 2005 Cecilia Hae-Jin Lee
Nutritional Information
Nutrients per serving
This recipe serves 3. Nutritional information does not include Beef Stock. For nutritional information on Beef Stock, please follow the link above.
200 kcal
36 % daily value
18 % daily value
4 % daily value
431 mg
55 mg
22 g
1 g
2 g
7 g
186 mg
1667 mg
2 g
10 g
56 % daily value
