Vegan Dubu-busut Jeongol (Tofu Mushroom Hot Pot) Recipe
Okay, I know that our picture here makes this dish look like it will be very spicy, but really, don’t let that scare you! Because it really isn’t very spicy. It just looks very red, so no need to get scared if you want to try this dish. 😉 And you can always cut down on the amount of gochugaru (Korean pepper powder) as I explain below, and make it a simpler, soothing hot pot for yourself if you’d like!
If you visit Seoul, you will notice that there are quite a few restaurants that specialize in healthy “Dubu” (Tofu). These restaurants always have “Dubu-busut jeongol” on their menu as their staple item.
While some Koreans absolutely love this dish, it has never been on my list of yummiest Korean food. However, it is still a main dish that I make every once in a while, because it’s very healthy and quite satisfying. So here is the recipe for the healthy Dubu-busut Jeongol!
Vegan Dubu-busut Jeongol (Mushroom Tofu Hot Pot) Recipe (Serves 4-6)
1 package of medium tofu (sliced)
3-5 cups of mixed mushrooms (any combination of king oyster, oyster, shitake mushrooms, sliced)
1 pack of fresh enoki mushroom (torn to separate into smaller chunks)
2 large onions (sliced)
1 cup soy bean sprouts
2 scallions (chopped)
2 Korean green peppers (chopped, optional)
water to cover
sprinkle of salt (later, if needed)
1 Tbsp soy sauce
1/2 tsp kelp powder
1-2 Tbsp korean pepper powder[Better to start with less than too much. If you want a simpler, clearer broth version of this hot pot, just cut down on the amount of pepper powder.)
1/2 Tbsp sugar
2 Tbsp perrilla oil (or sesame oil if you don’t have perrilla oil)
1. Wash and prepare the bean sprouts and mushrooms (cut the stems off, slice the mushrooms, and tear the enoki mushrooms to separate them into smaller chunks). Slice the tofu and onions.
2. Put sliced tofu on the bottom of the pot.
3. Put sliced onions, bean sprouts and mushrooms over the tofu.
4. Mix the sauce ingredients in a bowl and cook the sauce/broth in a separate small pot over low-medium heat for 10 minutes. (This breaks down the pepper powder so the broth will be smoother. Be careful of the amount of pepper powder, it is better to start with less than too much.)
5. Add the cooked sauce and water into the main pot so it barely covers the vegetables and bring to a boil. Lower heat and simmer for 20 minutes. Add some water if the broth cooks down too much.
6. Add chopped scallions and pepper and bring to quick boil. Add salt to taste if needed.
7. Serve with rice!
Put the sliced tofu on the bottom of the pot!
Add the ingredients over the tofu layer. I sometimes add other leftover veggies in the fridge like leftover other mushrooms, squash or carrots. But really, the broth is best when you have a good amount of the original ingredients – oyster and enoki mushrooms, tofu, onions and beansprouts!
Mmm… yummy with a big bowl of brown rice! 😉