Korean Stew Pot: Spicy Tofu and Mushroom Hot Pot Recipe

This Korean stew pot is a bubbling tofu and mushroom hot pot inspired by jeongol, a Korean style of communal stew cooked and served at the table. Kimchi, gochujang, and gochugaru make a tangy, spicy broth, while tofu and mushrooms give it satisfying substance; versions vary by household and region, so adjust the vegetables and heat to suit your table.

Ingredients

1 tablespoon neutral oil (15 ml), such as canola oil
1 medium yellow onion, thinly sliced (about 150 g)
2 garlic cloves, finely chopped (about 6 g)
1 tablespoon finely grated fresh ginger (6 g)
1½ cups chopped napa cabbage kimchi, with 2 tablespoons of its juice (225 g kimchi)
1 tablespoon gochugaru, Korean red pepper flakes (about 7 g), or less for a milder stew
1 tablespoon gochujang, Korean fermented chili paste (18 g)
6 cups low-sodium vegetable stock (1.4 L)
1 tablespoon soy sauce (15 ml)
1 teaspoon granulated sugar (4 g)
8 ounces shiitake mushrooms, stems removed and caps sliced (225 g)
1 medium zucchini, sliced into half-moons (about 200 g)
5 ounces enoki mushrooms, roots trimmed and clusters separated (150 g)
14 ounces extra-firm tofu, drained and cut into 1-inch cubes (400 g)
1 cup mung bean sprouts, rinsed (100 g)
4 scallions, cut into 2-inch pieces (about 60 g)
1 teaspoon toasted sesame oil (5 ml)
¼ teaspoon fine salt (1.5 g), plus more to taste
1 teaspoon toasted sesame seeds (3 g), optional, for finishing

Instructions

Prepare the vegetables and tofu. Slice the onion, shiitakes, zucchini, and scallions; trim and separate the enoki; chop the kimchi; and cut the drained tofu into cubes. Keep the tofu pieces fairly large so they are easier to lift out of the finished stew. Rinse the bean sprouts and set all the prepared ingredients near the stove. Stir the gochujang into the stock in a measuring jug or bowl until it is mostly dispersed; a few small streaks are fine.
Build the kimchi base. Set a wide, heavy pot or Korean earthenware pot over medium heat. Add the neutral oil and onion and cook for 3 minutes, stirring once or twice, until the onion begins to soften. Add the garlic and ginger and stir for about 30 seconds, just until fragrant. Add the chopped kimchi and its juice, gochugaru, and sugar. Cook for 3 minutes, stirring gently so the kimchi is coated in the oil and chili mixture. If the mixture sticks, lower the heat rather than letting the garlic scorch.
Add broth and mushrooms. Pour in the stock mixed with gochujang, then add the soy sauce and shiitake mushrooms. Bring the liquid to a steady simmer over medium-high heat, which should take about 3 minutes. Reduce the heat to medium-low and simmer for 7 minutes, uncovered. The broth should bubble gently, not boil hard; a rolling boil can break up the tofu later and make the mushrooms less pleasant to eat.
Arrange the tofu and vegetables. Place the zucchini, enoki, tofu, bean sprouts, and scallions in groups around the pot. It is fine if the vegetables are partly above the broth at first; they will wilt as they cook. Simmer gently for 10 minutes, spooning broth over the top once or twice. Avoid frequent stirring, which can crumble the tofu and blur the separate colors and textures that make a stew pot appealing at the table.
Finish and serve hot. Stir in the sesame oil and salt, then taste the broth. Add a little more salt if the kimchi and stock are mild, or a splash of stock if it tastes too concentrated. Sprinkle with sesame seeds if using. Serve the stew bubbling at the table on a stable heatproof trivet or a low burner, with a ladle and individual bowls. Keep the heat low enough to maintain a gentle simmer without reducing the broth too quickly.

Tips

Choose kimchi with good flavor, not just heat. Well-fermented napa cabbage kimchi contributes acidity and savory depth, and its juice seasons the broth. If your kimchi is very fresh and mild, add 1 teaspoon rice vinegar near the end, taste, and add more only if needed. This gives a little extra tang but will not replace the complexity of fermented kimchi. Kimchi and gochujang can both contain fish or other animal ingredients, so check labels if you are cooking for a vegetarian.

Adjust the chili in stages. Gochugaru is Korean red pepper flakes, with a fruity flavor and a range of heat levels. Start with 1 teaspoon rather than a tablespoon if your flakes are unfamiliar or you prefer a gentler stew. Gochujang is a fermented chili paste that adds sweetness and savory depth as well as heat. If it is hard to find, use 1 tablespoon tomato paste and an extra ½ teaspoon gochugaru; the result will be less fermented and less distinctly Korean, but still makes a pleasant spicy broth. Ordinary crushed red pepper can replace gochugaru in a pinch, though it tastes sharper and less fruity.

Keep the tofu intact. Drain it well and cut it with a sharp knife, then lower it into the pot with a spoon or spatula rather than tipping it in from a distance. Extra-firm tofu is easiest to portion; soft tofu is also delicious, but it will make a more delicate stew and may break apart when served. If using soft tofu, add it in large spoonfuls during the last 5 minutes and do not stir.

Use a pot that can hold a gentle simmer. A wide Dutch oven or heavy saucepan works if you do not own an earthenware pot. Leave enough room at the top for bubbling broth, and use a burner that matches the pot’s base. A small tabletop burner is useful for keeping the stew hot while eating, but it is optional; bring the pot to the table on a heatproof surface and serve promptly.

Serving Suggestions

Serve the stew as the centerpiece of a Korean-style meal, with hot steamed short-grain rice in individual bowls. Diners can spoon broth, tofu, and vegetables over their rice or eat the stew from a separate bowl. The broth is flavorful, so plain rice is a better match than heavily seasoned rice. A few small side dishes, such as cucumber salad, seasoned spinach, or pickled radish, add crispness and contrast without competing with the pot.

Put a ladle and long-handled serving spoon beside the pot, and remind everyone that the broth and earthenware can remain very hot after the burner is turned off. If the stew is on a tabletop burner, keep it at a gentle simmer and add a splash of stock if it reduces while people eat. Offer extra gochugaru, sliced scallions, or sesame seeds at the table so each person can finish their own bowl. For a more substantial meal, serve a small plate of pan-fried dumplings alongside rather than putting them into the broth, where their wrappers can soften quickly.

Variations

Make a traditional-style anchovy and kelp broth. For a nonvegetarian broth with a familiar savory flavor, replace the vegetable stock with 6 cups (1.4 L) anchovy-kelp stock. Korean dried anchovies and dried kelp are available at many Korean grocers; simmer them in water according to package directions, then strain before measuring the stock. The broth will taste more seafood-forward. For an easy pantry alternative, use low-sodium vegetable stock as written and add 1 teaspoon miso; miso gives extra savoriness but is not a direct substitute for the clean flavor of anchovy stock.

Add other vegetables. Replace some or all of the zucchini with thinly sliced napa cabbage, Korean radish, or a handful of spinach. Napa cabbage and radish need the same simmering time as the zucchini; add spinach in the final 2 minutes so it wilts without turning dull. If using very watery vegetables, keep the salt until the end and taste after they have cooked. A handful of sliced king oyster mushrooms or oyster mushrooms can stand in for some of the shiitakes, with a softer, less earthy mushroom flavor.

Make it heartier with noodles. Add 4 ounces (115 g) dried glass noodles, soaked according to their package directions, or 6 ounces (170 g) fresh Korean rice cakes. Add soaked glass noodles during the final 5 to 7 minutes; add rice cakes during the final 8 to 10 minutes and simmer until chewy and tender. Both absorb broth, so keep an extra 1 to 2 cups (240 to 480 ml) warm stock nearby and add it if the pot becomes too thick. For leftovers, noodles are best stored separately when possible because they continue to soften in the broth.

Choose your heat level. For a mild pot, omit the gochugaru and use only 1 to 2 teaspoons gochujang. For a hotter stew, add more gochugaru by the teaspoon or offer sliced fresh chili at the table. Increase gradually: kimchi and gochujang brands vary, and the broth becomes more concentrated as it simmers. A little extra stock can soften the heat, although it also dilutes the seasoning, so taste and adjust soy sauce or salt afterward.

Storage and Reheating

For food safety, refrigerate leftovers within 2 hours of cooking. Let the pot stop steaming heavily, then transfer the stew to shallow airtight containers so it cools more quickly; do not leave a large hot pot on the counter for an extended period. Refrigerate for 3 to 4 days. The tofu may become slightly firmer and the vegetables softer as they sit, but the broth often tastes even more integrated the next day. If you added noodles, expect them to absorb liquid; storing them separately helps preserve their texture.

Reheat only the portion you plan to eat, either in a saucepan over medium heat or in a microwave-safe covered dish, stirring carefully halfway through. Add a splash of water or stock if the broth has thickened. Reheat leftovers to 165°F (74°C), the USDA FSIS safe temperature for reheated leftovers, checking the center with a food thermometer. Bring the broth to a gentle simmer after it reaches temperature, then serve. Avoid reheating the same pot repeatedly, and discard any leftovers that have been left at room temperature for more than 2 hours.

The stew can be frozen in airtight freezer containers for up to 2 months for best quality, although tofu and zucchini may turn softer after thawing. Leave a little space in each container for expansion. Thaw overnight in the refrigerator and reheat to 165°F (74°C); add fresh scallions or sprouts after reheating for a fresher texture. Do not freeze the stew in a traditional earthenware pot.

Frequently Asked Questions

What does “Korean stew pot” mean?
A Korean stew pot can refer to a stew cooked in a pot and shared at the table, rather than one single fixed recipe. This version takes inspiration from jeongol, a Korean hot-pot style in which ingredients cook together in seasoned broth. Ingredients and seasoning vary: some versions use meat or seafood, while this one uses kimchi, tofu, and mushrooms.

Is this recipe vegetarian?
It can be, but check the labels on the kimchi and gochujang. Some kimchi includes fish sauce or salted seafood, and some pastes may contain animal-derived ingredients. Choose products labeled vegetarian or vegan and use vegetable stock. Traditional anchovy-kelp broth is an alternative for cooks who do not need the stew to be vegetarian.

Can I make the stew less spicy?
Yes. Reduce or leave out the gochugaru, which provides much of the direct chili heat, and use less gochujang. Kimchi itself may be spicy, so taste it before cooking. If the finished broth is too hot, add warm stock a little at a time and rebalance with a small amount of soy sauce or salt if it becomes bland.

Can I prepare anything ahead?
You can slice the vegetables and drain and cube the tofu up to a day ahead, storing them covered in the refrigerator. Keep sprouts and cut vegetables in separate containers, and wait to combine the broth ingredients until cooking. For the best texture, cook the stew shortly before serving; long holding can soften the zucchini and bean sprouts.

What can I use if I cannot find enoki mushrooms?
Leave them out or replace them with an equal weight of oyster mushrooms, thinly sliced king oyster mushrooms, or extra shiitakes. Enoki mushrooms have a fine, lightly crisp texture, while the alternatives are meatier. Add the replacement mushrooms with the shiitakes so they have enough time to cook through.

Do I need a special Korean pot?
No. A wide, heavy-bottomed saucepan, Dutch oven, or other stove-safe pot works well. A Korean earthenware pot holds heat and looks attractive at the table, but it is not essential. If you use one, check its care instructions and avoid sudden temperature changes, which can damage some ceramic cookware.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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