Tasty & Spicy Korean Hot Pot - Sundubu Jjigae
Tasty & Spicy Korean Hot Pot - Sundubu Jjigae

Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, tasty & spicy korean hot pot - sundubu jjigae. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Tasty & Spicy Korean Hot Pot - Sundubu Jjigae is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Tasty & Spicy Korean Hot Pot - Sundubu Jjigae is something that I have loved my entire life. They’re nice and they look wonderful.

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To begin with this recipe, we must prepare a few ingredients. You can cook tasty & spicy korean hot pot - sundubu jjigae using 14 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Tasty & Spicy Korean Hot Pot - Sundubu Jjigae:
  1. Prepare 200 grams Sundubu (or very softly-set tofu and silken tofu)
  2. Take 50 grams Pork belly, thinly sliced
  3. Get 5 to 10 Clams
  4. Get 1/2 Japanese leek
  5. Get 50 grams Napa cabbage kimchi
  6. Get 1 to 2 tablespoons ★Korean powdered red chilli
  7. Get 1 tbsp ★Gochujang
  8. Get 1 clove ★Garlic, grated
  9. Prepare 1 knob ★Grated ginger
  10. Make ready 1 tbsp ★Sesame oil
  11. Get 300 ml ◎Water
  12. Make ready 1 tsp ◎ Beef dashida
  13. Make ready 1 dash Salt
  14. Get 1 optional Fresh eggs

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Instructions to make Tasty & Spicy Korean Hot Pot - Sundubu Jjigae:
  1. 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.
  2. 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.
  3. 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.)
  4. 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.
  5. Drizzle with sesame oil (not listed in the ingredients) and serve.
  6. Add an egg when you serve. It will soften its spiciness. It is optional, though.
  7. 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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