Steps to Make Any-night-of-the-week Kimchi Hot Pot Sundubu Jjigae Style

Hey everyone, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a special 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 favored of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Kimchi Hot Pot Sundubu Jjigae Style is something which I’ve loved my whole life.

To get started with this recipe, we have to prepare a few components. 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 Silken tofu
2. Prepare Thinly sliced pork belly
3. Prepare Napa cabbage kimchi
4. Make ready Japanese leek
5. Take Onion
6. Get to 3 Shiitake mushrooms
7. Prepare pack Enoki mushrooms
8. Take Chinese chives (or other greens such as Chinese celery, scallions, and chrysanthemum leaves)
9. Take A
10. Make ready ☆ Korean red chili pepper powder (fine)
11. Get ☆ Grated garlic
12. Prepare ☆ Grated ginger
13. Make ready B
14. Make ready ● Sake
15. Get ● Mirin
16. Get tablepoon ● Fermented krill
17. Make ready ● Dashida (or chicken stock)
18. Prepare ● Usukuchi soy sauce
19. Take ● Sesame oil
20. Get 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 is going to wrap this up with this special food kimchi hot pot sundubu jjigae style recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!