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.
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
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.
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 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.