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

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, kimchi hot pot sundubu jjigae style. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

Kimchi Hot Pot Sundubu Jjigae Style is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Kimchi Hot Pot Sundubu Jjigae Style is something that I have loved my whole life.

To begin with this particular 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 can achieve it.

The ingredients needed to make Kimchi Hot Pot Sundubu Jjigae Style:
  1. Take 1 packages Silken tofu
  2. Prepare 200 grams Thinly sliced pork belly
  3. Make ready 250 grams Napa cabbage kimchi
  4. Take 1/2 Japanese leek
  5. Make ready 1/2 Onion
  6. Prepare 2 to 3 Shiitake mushrooms
  7. Prepare 1 pack Enoki mushrooms
  8. Prepare 2/3 bunch Chinese chives (or other greens such as Chinese celery, scallions, and chrysanthemum leaves)
  9. Take A
  10. Get 3 tbsp ☆ Korean red chili pepper powder (fine)
  11. Take 2 tsp ☆ Grated garlic
  12. Make ready 1 tsp ☆ Grated ginger
  13. Get B
  14. Make ready 2 tbsp ● Sake
  15. Take 2 tbsp ● Mirin
  16. Get 1 tablepoon ● Fermented krill
  17. Prepare 1 1/2 tsp ● Dashida (or chicken stock)
  18. Take 1 tsp ● Usukuchi soy sauce
  19. Get 2 tsp ● Sesame oil
  20. Get 800 ml 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"

So that’s going to wrap it up with this exceptional food kimchi hot pot sundubu jjigae style recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!