Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, kimchi hot pot sundubu jjigae style. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Kimchi Hot Pot Sundubu Jjigae Style is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look wonderful. Kimchi Hot Pot Sundubu Jjigae Style is something that I have loved my whole life.
Dried anchovies, dried kelp, eggs, garlic, green onion, hot pepper flakes, kimchi, korean radish, onion, pork, pork belly, salt, sesame oil, soft tofu, sugar, vegetable oil. It's about time for some sizzling, comforting stew, isn't it? It's hot, spicy, filling, comforting, delicious, soft tofu stew and.
To begin with this recipe, we must first prepare a few components. You can have kimchi hot pot sundubu jjigae style using 20 ingredients and 17 steps. Here is how you cook that.
The ingredients needed to make Kimchi Hot Pot Sundubu Jjigae Style:
- Get 1 packages Silken tofu
- Prepare 200 grams Thinly sliced pork belly
- Get 250 grams Napa cabbage kimchi
- Take 1/2 Japanese leek
- Prepare 1/2 Onion
- Make ready 2 to 3 Shiitake mushrooms
- Prepare 1 pack Enoki mushrooms
- Get 2/3 bunch Chinese chives (or other greens such as Chinese celery, scallions, and chrysanthemum leaves)
- Prepare A
- Prepare 3 tbsp ☆ Korean red chili pepper powder (fine)
- Prepare 2 tsp ☆ Grated garlic
- Make ready 1 tsp ☆ Grated ginger
- Prepare B
- Make ready 2 tbsp ● Sake
- Make ready 2 tbsp ● Mirin
- Get 1 tablepoon ● Fermented krill
- Take 1 1/2 tsp ● Dashida (or chicken stock)
- Take 1 tsp ● Usukuchi soy sauce
- Make ready 2 tsp ● Sesame oil
- Make ready 800 ml Water
Make sure your pot is large enough to hold all. 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.
Instructions to make Kimchi Hot Pot Sundubu Jjigae Style:
- 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.
- Roughly chop the tofu into large pieces.
- Add the pork and kimchi into a dolsot (Korean earthenware pot).
- Add the A ☆ ingredients (red chili pepper, garlic, and ginger). Mix the ingredients and let it sit for 10 minutes.
- 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.
- Add the Japanese leek and onion then sauté.
- 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.
- Add the mushrooms and simmer it for 3-4 minutes.
- Add the tofu, Chinese chives and any other greens then simmer for a little longer. It'll be ready to serve in no time!
- 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.
- 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!
- 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.
- Fermented krill can be used in…
- "Kkakdugi"
- "Stir-fried Potato with Fermented Krill"
- "Pale Pink Edamame Rice with Fermented Krill"
- "Aglio e Olio Pasta with Nanohana and Salted and Fermented Krill"
Add the onion and garlic and cook, until soft but not brown. The version I describe here is certainly less authentic, but it simplifies the job while still hitting all of my favorite flavor notes: onion, garlic, hot chilies, earthy mushrooms, toasted sesame oil, and, of course, kimchi. This Korean kimchi tofu soup recipe creates a spicy broth that infuses custardy tofu with complex Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the Traditionally served at the table boiling hot in its cooking vessel with an egg cracked in the middle. Great recipe for Tasty & Spicy Korean Hot Pot - Sundubu Jjigae.
So that’s going to wrap it up with this special food kimchi hot pot sundubu jjigae style recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
