date: 2020-09-07T16:23:06.481Z
image: https://img-global.cpcdn.com/recipes/6700525901840384/751x532cq70/kimchi-hot-pot-sundubu-jjigae-style-recipe-main-photo.jpg
thumbnail: https://img-global.cpcdn.com/recipes/6700525901840384/751x532cq70/kimchi-hot-pot-sundubu-jjigae-style-recipe-main-photo.jpg
cover: https://img-global.cpcdn.com/recipes/6700525901840384/751x532cq70/kimchi-hot-pot-sundubu-jjigae-style-recipe-main-photo.jpg
author: Juan Lambert
ratingvalue: 3.7
reviewcount: 12
recipeingredient:
– “1 packages Silken tofu” – “200 grams Thinly sliced pork belly” – “250 grams Napa cabbage kimchi” – “1/2 Japanese leek” – “1/2 Onion” – “2 to 3 Shiitake mushrooms” – “1 pack Enoki mushrooms” – “2/3 bunch Chinese chives or other greens such as Chinese celery scallions and chrysanthemum leaves” – ” A” – “3 tbsp Korean red chili pepper powder fine” – “2 tsp Grated garlic” – “1 tsp Grated ginger” – ” B” – “2 tbsp Sake” – “2 tbsp Mirin” – “1 tablepoon Fermented krill” – “1 1/2 tsp Dashida or chicken stock” – “1 tsp Usukuchi soy sauce” – “2 tsp Sesame oil” – “800 ml Water”
recipeinstructions:
– “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.” – “Roughly chop the tofu into large pieces.” – “Add the pork and kimchi into a dolsot (Korean earthenware pot).” – “Add the A ☆ ingredients (red chili pepper, garlic, and ginger). Mix the ingredients and let it sit for 10 minutes.” – “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.” – “Add the Japanese leek and onion then sauté.” – “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.” – “Add the mushrooms and simmer it for 3-4 minutes.” – “Add the tofu, Chinese chives and any other greens then simmer for a little longer. It'll be ready to serve in no time!” – “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.” – “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!” – “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.” – “Fermented krill can be used in…” – “"Kkakdugi"” – “"Stir-fried Potato with Fermented Krill"” – “"Pale Pink Edamame Rice with Fermented Krill"” – “"Aglio e Olio Pasta with Nanohana and Salted and Fermented Krill"”
categories:
– Recipe
tags:
– kimchi – hot – pot
katakunci: kimchi hot pot
nutrition: 130 calories
recipecuisine: American
preptime: “PT12M”
cooktime: “PT59M”
recipeyield: “3”
recipecategory: Dinner

![Kimchi Hot Pot Sundubu Jjigae Style](https://img-global.cpcdn.com/recipes/6700525901840384/751x532cq70/kimchi-hot-pot-sundubu-jjigae-style-recipe-main-photo.jpg)

Hello everybody, it’s me, Dave, welcome to my recipe site. 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 bit unique. This is gonna smell and look delicious.

This recipe combines kimchi and pork, a classic match. Feel free to use beef, chicken, or seafood and switch out the pork. Mushrooms are a good substitute if you don't like meat.

Kimchi Hot Pot Sundubu Jjigae Style is one of the most well liked of current trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Kimchi Hot Pot Sundubu Jjigae Style is something which I have loved my entire life. They’re fine and they look fantastic.

To get started with this recipe, we have to prepare a few ingredients. You can have 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. Prepare 1 packages Silken tofu 1. Prepare 200 grams Thinly sliced pork belly 1. Take 250 grams Napa cabbage kimchi 1. Take 1/2 Japanese leek 1. Get 1/2 Onion 1. Prepare 2 to 3 Shiitake mushrooms 1. Get 1 pack Enoki mushrooms 1. Take 2/3 bunch Chinese chives (or other greens such as Chinese celery, scallions, and chrysanthemum leaves) 1. Make ready A 1. Prepare 3 tbsp ☆ Korean red chili pepper powder (fine) 1. Get 2 tsp ☆ Grated garlic 1. Take 1 tsp ☆ Grated ginger 1. Get B 1. Take 2 tbsp ● Sake 1. Take 2 tbsp ● Mirin 1. Make ready 1 tablepoon ● Fermented krill 1. Get 1 1/2 tsp ● Dashida (or chicken stock) 1. Make ready 1 tsp ● Usukuchi soy sauce 1. Get 2 tsp ● Sesame oil 1. Prepare 800 ml Water

The ingredients may stick to the pot since no oil is used; but, you will add some water later on and then, they. Kimchi Hot Pot Sundubu Jjigae Style instructions. Cut the sliced pork belly and kimchi into bite-size pieces. Divide or cut the enoki mushrooms and Chinese chives as well.

##### Steps 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. 1. Roughly chop the tofu into large pieces. 1. Add the pork and kimchi into a dolsot (Korean earthenware pot). 1. Add the A ☆ ingredients (red chili pepper, garlic, and ginger). Mix the ingredients and let it sit for 10 minutes. 1. 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. 1. Add the Japanese leek and onion then sauté. 1. 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. 1. Add the mushrooms and simmer it for 3-4 minutes. 1. Add the tofu, Chinese chives and any other greens then simmer for a little longer. It'll be ready to serve in no time! 1. 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. 1. 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! 1. 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. 1. Fermented krill can be used in… 1. "Kkakdugi" 1. "Stir-fried Potato with Fermented Krill" 1. "Pale Pink Edamame Rice with Fermented Krill" 1. "Aglio e Olio Pasta with Nanohana and Salted and Fermented Krill"

Roughly chop the tofu into large pieces. Soondubu Jjigae (Spicy Soft Tofu Stew) with Kimchi Soondubu Jjigae with Kimchi (김치 순두부찌게) Soondubu Jjigae with Kimchi is one of the variations of the spicy soft tofu stew (순두부 찌게 Soondubu Jjigae) that I wrote about some time ago. I know that my original recipe may taste a bit bland to some people and if that's the case for you, you really have to try this version with. Soondubu Jjigae is a delightfully delicious Korean spicy tofu soup! Take a look at our kimchi and tofu soondubu jjigae recipe and enjoy this dish at home!

So that is going to wrap it up with this exceptional food kimchi hot pot sundubu jjigae style recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!