Skip to content

Vegan Dubu-busut Jeongol (Tofu Mushroom Hot Pot) Recipe

March 5, 2011

vegan busut-dubu-jeongol

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. ๐Ÿ˜‰ 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!

vegan busut-dubu-jeongol ingredients

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!

vegan busut-dubu-jeongol

Mmm… yummy with a big bowl of brown rice! ๐Ÿ˜‰

15 Comments leave one →
  1. March 20, 2011 7:32 am

    Looks delicious. I have a question about Korean dates. I bought a bag of dried dates but other than in cooking one or two in rice, know very little about them. Do they grown in Korea? What are their medicinal qualities? Are they only used to sweeten the dish? Do they have some other cultural significance?



    • Sunnie permalink*
      March 20, 2011 8:37 am

      Hi, Alice!

      Thanks for the question. I’ve been thinking of dates all morning now, and I’m really inspired to get some dates and cook some food that has dates!

      Oriental medicine uses Korean dates for soothing the mind and body, protecting the five main organs and promoting kidney health. You really will see Korean dates included in all sorts of different oriental medicine! The six main medicinal purposes of Korean dates that are well know are:1) Protects the kidney, 2) soothes and strengthens nerves and the mind, 3) helps with appetite, 4) prevents the body from aging 5) helps with urination, and 6) promotes a healthy reproductive system.

      Culturally, Korean dates are a symbol of longevity and prosperous offspring due to these medicinal purposes. So they are always used as a very important part of the ceremony in Korean traditional weddings. Bill and I had them in our Korean wedding of course. ๐Ÿ˜‰ It’s also a huge part of Korean thanksgiving and we always have it on our table for honoring the ancestors for thanksgiving. We serve dates both raw and dried at thanksgiving. Kids (and adults) love to munch on it.

      Koreans like to eat it raw when it’s slightly green, or when it’s all ripe and brown. It’s crunchy and crispy and it’s delicious. We also dry it – and eat it as a dried fruit, put it in medicine, put it in jjim (steamed dishes) or tang (stews), or desserts (such as yakbap – has dates, chestnuts, rice, cinnamon etc.). We also make tea out of Korean dates as well. I love all these dishes, they are all so yummy!

      There are different kinds of Asian dates though. The Korean honey dates are what Koreans use mostly – originally from the region of “Bo-eun” in Korea. They are very high quality and taste very good and sweet. I’ve found that the kind I get from Asian grocery stores sometimes do not taste the same, even when they look similar. But when you get the right kind, they are delicious!

      Let me know if you have other questions, Alice. Hopefully, I’ll get a bag soon and have a recipe to share as well!

  2. Debbie Knight permalink
    May 8, 2011 5:34 pm

    We tried this recipe and like it. It’s not spicy and it’s healthy. I used 1tbsp red pepper. My question: Is this dish always made vegetarian? If I go to a Korean restaurant, do you think they will use a non-vegetarian broth? It’s hard to find a Korean restaurant that serve veg dishes.

    • Sunnie permalink*
      May 8, 2011 10:16 pm

      So great to hear that you liked it Debbie! This dish is not always made vegetarian, as they often use beef broth. So you might want to check with them before you order!

  3. March 24, 2012 3:32 pm

    Love this one a lot! Just have it simmering on the stove now, and that’s the second time in a week that I am making it!

    I’ve been improvising it a little, as I still need to get hold of some of the ingredients. Teriyaki sauce instead of soy, dried seaweed mix instead of kelp powder. And I threw in white cloud mushrooms today because they are some of my favourite & the mushroom seller at my farmers’ market had some today. Will try to find perilla oil as well – I suppose Korean shops would be the best place to find that, no?

    ๊ฐ์‚ฌํ•ฉ๋‹ˆ๋‹ค for sharing this lovely recipe.

    • Sunnie permalink*
      March 24, 2012 5:37 pm

      Hi Alua!! Thanks for the note, so glad you are enjoying the recipe. Your improvisations sound great, and the mushrooms in particular sound delicious!! Many Koreans make it without the perilla oil so you don’t need to if you don’t feel the need, but yes you will find it at a Korean grocery store. Hope you enjoy the other recipes as well! Thanks!! ๐Ÿ˜‰

      • March 24, 2012 5:59 pm

        I like finding new things and trying new (vegan only of course) foods – my cupboard is not full of a very strange combination of foods for nothing. I’m definitely going to track it down and it shouldn’t be too hard. Although I’m far from Korea, the cosmopolitan city of London offer just about anything, it’s more a matter of finding out where!

        Oh, I’ll be sure to try out your other recipes too and will let you know how I like them.

  4. Naomi permalink
    May 8, 2012 6:59 pm

    whats the nutritional value?

    • Bill permalink*
      May 8, 2012 8:28 pm

      Hi, Naomi. Dubu-busut Jeongol is known in Korea as a health food. However, outside of the basic nutritional facts from the ingredients: tofu (protein and calcium), mushrooms (vitamin D & B), etc.; we don’t really have specific nutritional values figured for our recipes. However, it should be low calorie. Hope you enjoy.

  5. Larry permalink
    March 31, 2013 8:54 pm

    What’s the best kind of kelp powder to use?

    • Sunnie permalink*
      April 2, 2013 10:45 am

      Hi Larry, I usually get it from Whole foods and they have only one kind. Have you seen different types of kelp power?

      • Larry permalink
        April 2, 2013 1:05 pm

        I’ll have to check at whole foods. Wasn’t sure where to get any. Going to try the recipe this weekend. Had some in a resturant and wanted to try to make it myself. Thanks for info!

      • Sunnie permalink*
        April 2, 2013 1:23 pm

        Sounds great! Hope it turns out well, Larry! ๐Ÿ˜‰

  6. Bianca permalink
    November 1, 2015 10:07 pm

    How much water and broth do you put in. I wanna try it this week!.

    • Bill permalink*
      November 10, 2015 3:00 pm

      Hi, Bianca. You need to put enough water to just cover the ingredients in your pot! Hope you enjoyed.

Leave a Reply to alua Cancel reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: