• Jeongol (Hot Pots)- Dubu Jeongol

    by TastyKFood, April 8 2017

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    An Excellent Source of Nutrition: Dubu jeongol (Tofu Hot Pot)

    : Originally,  Dubu jeongol (tofu hotpot) was only consumed in the royal court. Flat squares of tofu are pan-fried until yellow. Then, a thin slice of beef seasoned with various spices is sandwiched between two squarers of tofu, and tied with a strand of thin scallion like a small wrapped gift. Theses tofu sandwiches and sliced vegetables are arranged in a circle in a pot, topped with garnish and simmered.

    Tofu: One of the Most Ingenious Human Inventions

    : Bean curd, better known by its Japanese name 'tofu,' was first made in ancient China. It spread to Japan via Korea, and then to most parts of East Asia. Whenever Buddhism and its emphasis on vegetarianism prevailed, so did tofu. There are three theories about the origins of tofu. The first suggests that it was initially an accidental creation of Liu An, King of Hunainan in northern China around BC 164, during the Han Dynasty, when he was making soy milk for a sick mother who could no longer chew whole soybeans. The second version claims that sea salt was accidentally spilled into a boiling pot of ground soybeans. It says that as soon as sea salt, wichi contains calcium and magnesium, both necessary for tofu coagulation, dropped into the boiling soybean liquid, it caused the liquid to congeal into  a firmer gel, and thereby gave birth to tofu. This theory is plausible because ancient literature also records that soybean was used to make stews. the third theory states that the ancient Chinese drew upon the cheese-making methods of the Mongols. While there is no evidence of how such techniques propagated to ancient China, this theory is based on the similarity between the Chinese words for Mongolian fermented milk, 'Rufu' and 'Duufu' (tofu). In the Westthere is cheese, and in the East we have soft and savory tofu. However, tofu is considered a healthier food because unlike cheese, an animal product high in fat, tofu is high in protein and low in calories and fat.


    Ingredient & Quantity

    3g (1/2 tsp) clear soy sauce, 4g (1 tsp) salt, 60g bamboo shoot, 100g mung bean spurts, 30g carrot, 120g (2 ea) egg

    250g (1/2 cake) tofu - 1g (1/4 tsp) salt, 12g (2 tbsp) starch, 26g (2tbsp) edible oil

    10g (3 sheets) brown oak mushrooms, 60g (5 ea) agaric mushrooms - 400g (2 cups) water, 4g (1 tsp) salt

    30g watercress - 200g (1 cup) water, 2g (1/2) salt

    150g beef (top round, sirloin) for broth: 300g beef (brisket), 1.2kg (6cups) water

    fragrant seasoning: 20g green onion, 10g garlic

    seasoning sauce: 13g (2/3 tbsp) soy sauce, 4g (1 tsp), sugar, 4.5g (1 tsp) minced green onion, 2.8g (1/2 tsp) minced garlic, 1g (1/2 tsp) sesame salt, 0.3g (1/8 tsp) ground black pepper, 4g (1 tsp) sesame oil



    1. Cut the tofu into 2cm0wide, 4cm-long and 0.5cm-thick, sprinkle salt on it (240g).

    2. Clean blood of broth beef with cotton cloths. Put water and beef in the pot, heat it up for 6min. on high heat, when it boils, lower the heat to medium, simmer it for 30min. Add fragrant seasoning, simmer it for 25min to make broth (800g).

    3. Clean blood of beef with cotton cloths, shred 1/3 of the beef into 6cm-long, 0.3cm-wide/thick, season with 2/3 of seasoning sauce. Chop the rest of the beef (1/3) and season with remained 1/3 of seasoning sauce.

    4. Soak brown oak mushrooms in water for 1 hour, reeve the stems, wipe water off. Cut them into 1.5cm-wide, 5cm-long and 0.5cm-thick. Remove the heads and tails of mung bean sprouts (85g).

    5. Trim and wash carrot, cut into 1.5cm-wide, 5cm-long, and 0.3cm-thick. Cut the bamboo shoot into same size of carrot, maintaing comb shape. Trim and wash watercress (20g).

    6. Panfry eggs for yellow/white garish and cut into 1.5cm-side, 5cm-long.


    1. Coat tofu with starch. Preheat the frying pan and oil, panfry coated tofu for 5min. on medium heat (211g).

    2. Pour water in the pot, heat it up for 2min. on high heat. When it boils, scald agaric mushrooms with salt for 1min. then rip up into 1cm of width (46g).

    3. Pour water in the pot , heat it up for 1 min. on high heat. When it boils, scald watercress with salt for 1min. rinse in cold water, wipe water with cotton cloths, and rip up thinly.

    4. Place chopped beef on the fried tofu evenly, fold one side of tofu over, then behind it in the middle with watercress.

    5. Put the seasoned beef on the bottom of pot, and place tofu and other vegetable over the beef, matching color. Pour broth over it, heat it up for 3min. on high heat. When it boils, lower the heat to medium, boil for another 15min. Season with clear soy sauce and salt, bring it to a boil.


    A version of this article by 'Korean Food Foundation' Great Food, Great Stories from Korea, and 'Hollym' The Beauty of Korean Food: With 100 Best-Loved Recipes. Photo by 'Hollym' The Beauty of Korean Food: With 100 Best-Loved Recipes,--------.

    - The Beauty of Korean Food: With 100 Best-Loved Recipes/ Hollym & Great Food, Great Stories from Korea/ Korean Food Foundation
    - P.C. https://www.youtube.com/watch?v=trk9tah2Vbc
    - P.C. http://dbzho.tistory.com/144
    - P.C. http://www.namdokorea.com/kr2/info/food/01/index_view.jsp?type=01&kind=01,02&food_id=88
    - P.C. http://vibary.tistory.com/2030
    - P.C. http://food.prkorea.com/chef/chef_v.jsp?sch_total_nm=&sno=2872&board_cd=CPT


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