Recipe: Appetizing Kimchi Hot Pot Sundubu Jjigae Style

Kimchi Hot Pot Sundubu Jjigae Style.

You can cook Kimchi Hot Pot Sundubu Jjigae Style using 20 ingredients and 17 steps. Here is how you cook it.

Ingredients of Kimchi Hot Pot Sundubu Jjigae Style

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

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".