Recipe of Super Quick Homemade Tasty & Spicy Korean Hot Pot - Sundubu Jjigae
Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Simple Way to Prepare Homemade Tasty & Spicy Korean Hot Pot - Sundubu Jjigae. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Tasty & Spicy Korean Hot Pot - Sundubu Jjigae, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tasty & Spicy Korean Hot Pot - Sundubu Jjigae delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Tasty & Spicy Korean Hot Pot - Sundubu Jjigae is 1 serving. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we have to first prepare a few ingredients. You can have Tasty & Spicy Korean Hot Pot - Sundubu Jjigae using 14 ingredients and 7 steps. Here is how you can achieve that.
I tried tasty sundubu jjigae in Seoul. I tried to recreate it for myself at home and it was quite good. Because you will love its spicy hotness you will make this again.
You can use oysters instead of pork or add some mushrooms. The clams are a must though!
Use an authentic Korean jigae clay pot ☆
Korean red chilli is milder and more fragrant than a Japanese one.
Use Chinese chicken stock powder if you can't get Korean beef dashida. You can use konbu stock instead, but bonito
stock doesn't work in this dish. Recipe by Mi-kobu-ko
Ingredients and spices that need to be Get to make Tasty & Spicy Korean Hot Pot - Sundubu Jjigae:
- 200 grams Sundubu (or very softly-set tofu and silken tofu)
- 50 grams Pork belly, thinly sliced
- 5 to 10 Clams
- 1/2 Japanese leek
- 50 grams Napa cabbage kimchi
- 1 to 2 tablespoons ★Korean powdered red chilli
- 1 tbsp ★Gochujang
- 1 clove ★Garlic, grated
- 1 knob ★Grated ginger
- 1 tbsp ★Sesame oil
- 300 ml ◎Water
- 1 tsp ◎ Beef dashida
- 1 dash Salt
- 1 optional Fresh eggs
Steps to make Tasty & Spicy Korean Hot Pot - Sundubu Jjigae
- Prepare the ingredients! Remove sand from the clams. Cut the sliced pork belly into 4 to 5 cm widths. Cut the kimchi roughly. Slice the Japanese leek diagonally.
- Put ★ ingredients in a one-person clay pot and fry over a low heat to allow to release the fragrance and spiciness. If you fry over a high heat it will burn quickly and ruin the flavor.
- Add the pork and kimchi and fry further. Add the clams and ◎ ingredients. Turn the heat to high and continue to cook. Season with salt. (I like to use miso to season too.)
- Turn the heat to low. Spoon the tofu gently and add to the pot. Add the Japanese leek and bring to the boil by turning the heat up.
- Drizzle with sesame oil (not listed in the ingredients) and serve.
- Add an egg when you serve. It will soften its spiciness. It is optional, though.
- Use as much Korean powdered red chilli as you like! I normally use 2 tablespoons of it and the resultant dish is quite spicy hot. I like this dish hot.
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