Soft tofu hotpot

Korean soft tofu hotpot is the ultimate comfort food, especially during cold winter months. Fresh tofu in pork, seafood and chilli broth bubbling away in a clay pot will become a regular player on your dinner table. Rice and various side dishes are served alongside the hotpot.

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Mid

Ingredients

1 tbsp olive oil

2-3 tbsp pork mince or finely diced pork belly

½-1 tsp kochugaru (Korean chilli powder)

1 tsp chilli oil

½-¾ cup water

½-1 cup vongole or substitute prawns or calamari (optional)

300g soft tofu

1-2 garlic cloves, minced

1 spring onion, sliced

½ green chilli, sliced (optional)

½ tsp Korean salted shrimp (optional)

1-2 tsp fish sauce

1 tsp sesame oil

Instructions

Heat the olive oil in a dookbaegi (Korean earthenware) or in a saucepan over medium-high heat. Cook the pork quickly, for about 1 minute.  Add the garlic and continue cooking for about 10 seconds. 

Add the chilli powder and chilli oil and cook over a low heat for about 2 minutes. Stir well, making sure you don’t burn the chilli powder.  Add the water and simmer for about 2 minutes. 

Add the vongole and cook for about 2-3 minutes until the shells have opened.

Add the tofu and bring to a boil. Add the remaining ingredients and simmer for about 1-2 minutes.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.