Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, tasty & spicy korean hot pot - sundubu jjigae. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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Tasty & Spicy Korean Hot Pot - Sundubu Jjigae is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re fine and they look fantastic. Tasty & Spicy Korean Hot Pot - Sundubu Jjigae is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have tasty & spicy korean hot pot - sundubu jjigae using 14 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Tasty & Spicy Korean Hot Pot - Sundubu Jjigae:
- Get 200 grams Sundubu (or very softly-set tofu and silken tofu)
- Prepare 50 grams Pork belly, thinly sliced
- Prepare 5 to 10 Clams
- Prepare 1/2 Japanese leek
- Prepare 50 grams Napa cabbage kimchi
- Make ready 1 to 2 tablespoons ★Korean powdered red chilli
- Make ready 1 tbsp ★Gochujang
- Make ready 1 clove ★Garlic, grated
- Make ready 1 knob ★Grated ginger
- Get 1 tbsp ★Sesame oil
- Make ready 300 ml ◎Water
- Take 1 tsp ◎ Beef dashida
- Get 1 dash Salt
- Prepare 1 optional Fresh eggs
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Instructions to make Tasty & Spicy Korean Hot Pot - Sundubu Jjigae:
- Prepare the ingredients! Remove sand from the clams. Cut the sliced pork belly into 4 to 5 cm widths. Cut the kimchi roughly. Slice the Japanese leek diagonally.
- Put ★ ingredients in a one-person clay pot and fry over a low heat to allow to release the fragrance and spiciness. If you fry over a high heat it will burn quickly and ruin the flavor.
- Add the pork and kimchi and fry further. Add the clams and ◎ ingredients. Turn the heat to high and continue to cook. Season with salt. (I like to use miso to season too.)
- Turn the heat to low. Spoon the tofu gently and add to the pot. Add the Japanese leek and bring to the boil by turning the heat up.
- Drizzle with sesame oil (not listed in the ingredients) and serve.
- Add an egg when you serve. It will soften its spiciness. It is optional, though.
- Use as much Korean powdered red chilli as you like! I normally use 2 tablespoons of it and the resultant dish is quite spicy hot. I like this dish hot.
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