Soft tofu hotpot recipe
- Cuisine: Korean
- Prep Time: 10 min(s)
- Cook Time: 10 min(s)
- Serves 4
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.
Ingredients1 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
PreparationLevel of difficulty: easy
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.
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|2.||Mapo Korean Restaurant||Adelaide|
|3.||7 & 7||Carnegie|
|6.||Great River Korean Barbecue||Adelaide|
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