Tofu Jeongol Hot Pot - Pan-Frying in Perilla Oil Melted All the Nuttiness into the Broth

Steps

1. 1

   Cut baby cabbage, green onion, chili peppers, and mushrooms into bite-sized pieces; slice tofu into thick pieces

2. 2

   Heat 1 tbsp cooking oil and 2 tbsp perilla oil in a pan and pan-fry the tofu until golden on both sides

3. 3

   Add thinly sliced pork belly, mirin, and black pepper to a pot and stir-fry; when fat renders, turn off the heat and add 2 tbsp red pepper flakes to make chili oil

4. 4

   Add 800ml water and coin-shaped broth tablets; when boiling, season with fermented shrimp paste, soup soy sauce, and minced garlic

5. 5

   Arrange the prepared vegetables and pan-fried tofu nicely and eat while boiling to finish