Name: Dubu-jeongol (Stuffed Tofu Hot Pot)
Prep time: 50 min
Cook time: 35 min
Total time: 1 h 25 min
Yield: 4 to 5 servings
Cuisine: Korean
Ingredients: 5 1/2 cups water; 12 large dried anchovies (myeolchi), heads and guts removed; 1 piece dried kelp (dasima), about 4 inches square; 4 dried shiitake mushrooms, rinsed; 120g Korean radish, peeled and sliced 1/2 inch thick; 2 tablespoons soup soy sauce (guk-ganjang), for broth; 1 tablespoon rice wine or mirin, for broth; 1/2 teaspoon kosher salt, plus 1/4 teaspoon more if needed; 2 blocks firm tofu, about 300g each; 3/4 teaspoon fine sea salt, for salting tofu; 3 tablespoons neutral oil, divided; 200g ground beef; 1 tablespoon soy sauce, for beef filling; 2 soaked shiitake caps from the broth, finely minced; 1 tablespoon finely minced scallion, for beef filling; 1 teaspoon minced garlic; 1 teaspoon toasted sesame oil; 1 teaspoon rice wine or mirin, for beef filling; 1 teaspoon potato starch; 1/2 teaspoon sugar; 1/4 teaspoon freshly ground black pepper; 1 teaspoon toasted sesame seeds; 150g napa cabbage leaves, cut into wide strips; 1/2 medium onion, thinly sliced; 1 small zucchini, cut into thick matchsticks; 1 small carrot, cut into thick matchsticks; 100g oyster mushrooms or beech mushrooms, trimmed; 2 remaining soaked shiitake caps from the broth, thinly sliced; 60g minari (water dropwort), cut into 2-inch lengths; 2 scallions, cut into 2-inch lengths

Question 1

What is dubu-jeongol?

Accepted Answer

Dubu-jeongol is a Korean stuffed tofu hot pot made with pan-browned firm tofu, seasoned ground beef, mushrooms, greens, and clear anchovy-kelp-shiitake broth. The stuffed tofu is arranged in a shallow pan, simmered at the table, and served with sharp soy-vinegar dipping sauce.

Question 2

How do I keep tofu from breaking when I stuff it?

Accepted Answer

Use firm tofu, salt it with 3/4 teaspoon fine sea salt, rest it for 15 minutes, and press it dry before browning. Dry, pan-browned tofu cuts more cleanly. Fill each slit with 2 level teaspoons of sticky beef filling so the tofu looks full, not swollen.

Question 3

What kind of broth is used for dubu-jeongol?

Accepted Answer

Dubu-jeongol uses a clear broth made from dried anchovies, dried kelp, dried shiitake mushrooms, and Korean radish. Remove the kelp when small bubbles collect at the edge, about 8 minutes, then simmer the anchovies, radish, and shiitakes for 12 minutes more before seasoning.

Question 4

How do I know when the beef-stuffed tofu is cooked?

Accepted Answer

Cover the dubu-jeongol for 5 minutes over medium heat, then uncover and simmer 6 to 8 minutes more. The ground beef filling inside the tofu pockets must be fully cooked with no pink at the thickest pocket before adding minari leaves and egg jidan.

Question 5

Can I make dubu-jeongol ahead of time?

Accepted Answer

Yes. Make the anchovy-kelp-shiitake broth up to 3 days ahead, mix the beef filling 1 day ahead, and salt, dry, brown, and stuff the tofu up to 4 hours ahead. If the stuffed tofu goes into the pot cold, add 2 extra minutes to the covered simmer.

Question 6

What can I use if I do not have a jeongol pan?

Accepted Answer

Use a 28 to 30cm wide shallow shabu pot or shallow braiser with a lid instead of a traditional jeongol pan. The wide, low shape matters because dubu-jeongol is arranged first, then broth is poured down the side so the stuffed tofu and vegetables stay composed.

Culinary Explorer

Dubu-jeongol (Stuffed Tofu Hot Pot)

Ingredients

water

dried anchovies (myeolchi)

dried kelp (dasima)

Where cooking meets culture.

Ingredient	Quantity
water	5 1/2 cups
dried anchovies (myeolchi)heads and guts removed	12 large
dried kelp (dasima)	1 piece, about 4 inches square