Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, tasty & spicy korean hot pot - sundubu jjigae. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
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To get started with this recipe, we have to first prepare a few components. 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:
- Take 200 grams Sundubu (or very softly-set tofu and silken tofu)
- Take 50 grams Pork belly, thinly sliced
- Take 5 to 10 Clams
- Take 1/2 Japanese leek
- Prepare 50 grams Napa cabbage kimchi
- Prepare 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
- Take 300 ml ◎Water
- Take 1 tsp ◎ Beef dashida
- Make ready 1 dash Salt
- Get 1 optional Fresh eggs
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Steps 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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