Our recipe uses local ingredients, like tofu and kimchi, in a delicious and easy-to-make hot soup. Korean tofu hot pots are full of flavor and super healthy. They are usually served with rice, a side of kimchi and gochujang, a Korean sweet and spicy seasoning paste. Add a fresh egg on top of the boiling hot soup and quickly stir together at the table to create a wonderful feast of colors, aromas, textures and tastes.
Serves: 4
Difficulty: easy
Prep time: 15 min
Cook time: 12-15 min
Ingredients
2 T sesame oil
14 oz Surata tofu, firm, cut into ½” cubes
4 oz oyster or shiitake mushrooms, sliced
¼ c garlic, minced
4 scallions, chopped, white and green parts separated
2 T fresh ginger, minced
1 T brown sugar
¼ c gluten-free tamari or soy sauce
3 T gochujang
1 qt vegetable broth (or chicken as desired)
½ c kimchi, rough chopped, with juices
2 T kimchi juice
For serving:
2 c cooked white rice
1 c radish kimchi (optional) or cabbage kimchi
4 eggs
Steps
Warm oil in soup pot over medium-high heat; add tofu and sear until golden on one side, 2 min. Add mushrooms and cook 1 min more. Add garlic, white part of chopped scallions, and ginger and cook until fragrant, 1 min. Add brown sugar, tamari, gochujang, vegetable broth, kimchi and kimchi juice, bringing to a boil over high heat. Serve immediately in four bowls, breaking an egg over each and garnishing with the green parts of the chopped green onion. Serve with rice, more kimchi and more gochujang on the side, as desired.
