Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, tasty & spicy korean hot pot - sundubu jjigae. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
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Tasty & Spicy Korean Hot Pot - Sundubu Jjigae is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Tasty & Spicy Korean Hot Pot - Sundubu Jjigae is something that I’ve loved my whole life.
To get started with this recipe, we must prepare a few components. You can cook tasty & spicy korean hot pot - sundubu jjigae using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Tasty & Spicy Korean Hot Pot - Sundubu Jjigae:
- Make ready 200 grams Sundubu (or very softly-set tofu and silken tofu)
- Take 50 grams Pork belly, thinly sliced
- Get 5 to 10 Clams
- Take 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
- Prepare 1 clove ★Garlic, grated
- Make ready 1 knob ★Grated ginger
- Prepare 1 tbsp ★Sesame oil
- Take 300 ml ◎Water
- Take 1 tsp ◎ Beef dashida
- Get 1 dash Salt
- Take 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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