Recipe of Super Quick Homemade Kimchi Hot Pot Sundubu Jjigae Style

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, kimchi hot pot sundubu jjigae style. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Kimchi Hot Pot Sundubu Jjigae Style is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Kimchi Hot Pot Sundubu Jjigae Style is something that I have loved my entire life.

To get started with this particular recipe, we must first prepare a few ingredients. You can cook kimchi hot pot sundubu jjigae style using 20 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Kimchi Hot Pot Sundubu Jjigae Style:

1. Make ready 1 packages Silken tofu
2. Make ready 200 grams Thinly sliced pork belly
3. Make ready 250 grams Napa cabbage kimchi
4. Take 1/2 Japanese leek
5. Prepare 1/2 Onion
6. Take 2 to 3 Shiitake mushrooms
7. Get 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. Take B
14. Prepare 2 tbsp ● Sake
15. Get 2 tbsp ● Mirin
16. Get 1 tablepoon ● Fermented krill
17. Take 1 1/2 tsp ● Dashida (or chicken stock)
18. Prepare 1 tsp ● Usukuchi soy sauce
19. Make ready 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 this up with this special food kimchi hot pot sundubu jjigae style recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!