Soon Doo-boo Jji-gae aka Korean Spicy Silken Tofu Hot Pot
Servings: 2 servings
Ingredients
for Soup Base:
- 1 tablespoon avocado oil or other neutral cooking oil not olive oil
- ½ yellow or white onion chopped
- 2 cloves garlic finely minced
- 2 tablespoons gochugaru Korean chili powder
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 2 cups broth or stock mushroom, rich vegetable, or anchovy kelp stock
- coarse sea salt as needed for taste
for Soon Doo-Boo Jji-gae:
- 2 ounces shiitake mushrooms sliced
- 2 ounces king oyster mushrooms sliced
- 1 medium zucchini ½-inch slices
- 1 package 11- or 12-ounce Korean soft silken tofu comes in 11 ounce tube or 12 ounce rectangular package
- 2 eggs
garnish for serving:
- 2 teaspoons toasted sesame oil
- 1 stalk green onion thinly sliced on a deep bias
- fresh cracked black pepper optional
- 2-4 slices jalapeño pepper or serrano pepper for more spicy, optional
Instructions
- Heat 1 tablespoon avocado oil or other neutral cooking oil in a pot over medium high heat. Add ½ yellow or white onion and 2 cloves garlic and cook until onions begin to turn translucent and garlic becomes fragrant, about 3 minutes.
- Add 2 tablespoons gochugaru, 1 tablespoon soy sauce, and 1 teaspoon fish sauce if using, and stir to combine and lightly toast the gochugaru, about 1 minute.
- Pour in 2 cups broth or stock, turn up heat and bring to a boil.
- Once the stock comes to a boil, add 2 ounces shiitake mushrooms, 2 ounces king oyster mushrooms, 1 medium zucchini sliced, and silken tofu. Bring back to a boil, then turn down heat to medium and simmer until mushrooms are cooked through, about 4 minutes. Taste soup base and season with coarse sea salt (or more soy sauce) as needed.
- Just before serving, crack whole 2 eggs into pot, and do not disturb; you are essentially poaching eggs in the soup base. Boil until your preferred cook temperature for eggs, about 3 minutes for set white and runny egg yolk, up to 5½ minutes for a solid yolk (my preference).
- Using a large, deep ladle, spoon the Soon Doo-boo Jji-gae into serving bowls, evenly distributing the mushrooms, vegetables, and tofu, and including one whole egg for each serving. Garnish each bowl with a drizzle of toasted sesame oil, sliced green onions, and 2-4 slices jalapeño pepper and fresh cracked black pepper if using.
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Nutrition
Serving: 1serving