Recipe: Appetizing Kimchi Hot Pot Sundubu Jjigae Style

Kimchi Hot Pot Sundubu Jjigae Style. 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.

I always keep a package or two of soondubu in the fridge, and whip up this bubbling pot of flavorful jjigae when I need to create. 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. You can have Kimchi Hot Pot Sundubu Jjigae Style using 20 ingredients and 17 steps. Here is how you cook that.

Ingredients of Kimchi Hot Pot Sundubu Jjigae Style

1. You need 1 packages of Silken tofu.
2. You need 200 grams of Thinly sliced pork belly.
3. Prepare 250 grams of Napa cabbage kimchi.
4. It's 1/2 of Japanese leek.
5. It's 1/2 of Onion.
6. Prepare 2 of to 3 Shiitake mushrooms.
7. Prepare 1 of pack Enoki mushrooms.
8. You need 2/3 bunch of Chinese chives (or other greens such as Chinese celery, scallions, and chrysanthemum leaves).
9. Prepare of A.
10. It's 3 tbsp of ☆ Korean red chili pepper powder (fine).
11. You need 2 tsp of ☆ Grated garlic.
12. It's 1 tsp of ☆ Grated ginger.
13. Prepare of B.
14. Prepare 2 tbsp of ● Sake.
15. It's 2 tbsp of ● Mirin.
16. You need 1 of tablepoon ● Fermented krill.
17. It's 1 1/2 tsp of ● Dashida (or chicken stock).
18. Prepare 1 tsp of ● Usukuchi soy sauce.
19. Prepare 2 tsp of ● Sesame oil.
20. It's 800 ml of Water.

Soondubu Jjigae with Kimchi is a variation of the original soft tofu stew. The addition of kimchi adds great flavors to this already yummy dish. Kimchi Sundubu Jjigae: Spicy Kimchi Tofu Stew. A warm and spicy comforting Korean tofu stew.

Kimchi Hot Pot Sundubu Jjigae Style step by step

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".

In a small pot, heat up the oil over medium high heat. Add the onion and garlic and cook, until soft but not brown. How to make the most delicious Sundubu Jjigae (Korean soft tofu stew). Top up with the green onion, black pepper and sesame oil. Serve hot with Korean rice and side.