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Kimchi Hot Pot Sundubu Jjigae Style
Kimchi Hot Pot Sundubu Jjigae Style

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We hope you got benefit from reading it, now let’s go back to kimchi hot pot sundubu jjigae style recipe. To cook kimchi hot pot sundubu jjigae style you need 20 ingredients and 17 steps. Here is how you do it.

The ingredients needed to make Kimchi Hot Pot Sundubu Jjigae Style:
  1. Use Silken tofu
  2. Use Thinly sliced pork belly
  3. You need Napa cabbage kimchi
  4. Use Japanese leek
  5. You need Onion
  6. Take to 3 Shiitake mushrooms
  7. Use pack Enoki mushrooms
  8. Prepare Chinese chives (or other greens such as Chinese celery, scallions, and chrysanthemum leaves)
  9. Use A
  10. Take ☆ Korean red chili pepper powder (fine)
  11. Provide ☆ Grated garlic
  12. Provide ☆ Grated ginger
  13. Take B
  14. Get ● Sake
  15. You need ● Mirin
  16. Get tablepoon ● Fermented krill
  17. You need ● Dashida (or chicken stock)
  18. Prepare ● Usukuchi soy sauce
  19. You need ● Sesame oil
  20. Take Water
Instructions to make Kimchi Hot Pot Sundubu Jjigae Style:
  1. Cut the sliced pork belly and kimchi into bite-size pieces. Cut the scallion into small pieces, and onion and shiitake mushroom into 5 mm slices. Divide or cut the enoki mushrooms and Chinese chives as well.
  2. Roughly chop the tofu into large pieces.
  3. Add the pork and kimchi into a dolsot (Korean earthenware pot).
  4. Add the A ☆ ingredients (red chili pepper, garlic, and ginger). Mix the ingredients and let it sit for 10 minutes.
  5. Heat the pot over medium heat. Once it starts to sizzle, reduce the heat to low then mix and sauté slowly until you can smell the chili pepper.
  6. Add the Japanese leek and onion then sauté.
  7. Add the water and turn up the heat to medium-high. When it comes to a boil, reduce the heat and add the B ● ingredients.
  8. Add the mushrooms and simmer it for 3-4 minutes.
  9. Add the tofu, Chinese chives and any other greens then simmer for a little longer. It'll be ready to serve in no time!
  10. You can find fermented krill at the pickles or tsukudani (seaweed simmered in soy sauce and mirin) section of a grocery store, or at Korean grocery stores.
  11. It's sold in a jar like this in the picture. You can freeze the leftovers. It can be used in stir-fry, mixed with rice, ingredients in kimchi and many more things!
  12. Korean red chili pepper is a little sweeter and not too spicy like the Japanese red chili pepper. Chose the powdered chili pepper with "fine" on the package. It can be frozen as well.
  13. Fermented krill can be used in…
  14. "Kkakdugi"
  15. "Stir-fried Potato with Fermented Krill"
  16. "Pale Pink Edamame Rice with Fermented Krill"
  17. "Aglio e Olio Pasta with Nanohana and Salted and Fermented Krill"

Kimchi Sundubu Jjigae: Spicy Kimchi Tofu Stew. A warm and spicy comforting Korean tofu stew. In a small pot, heat up the oil over medium high heat. Add the onion and garlic and cook, until soft but not brown. Korean hot pots, or kimchi nabe, are large pots of fresh ingredients stewed in a spicy kimchi base broth.

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