Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, kimchi hot pot sundubu jjigae style. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Kimchi Hot Pot Sundubu Jjigae Style is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Kimchi Hot Pot Sundubu Jjigae Style is something which I’ve loved my whole life.

To get started with this particular 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 can achieve it.

The ingredients needed to make Kimchi Hot Pot Sundubu Jjigae Style:

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

So that is going to wrap this up for this special food kimchi hot pot sundubu jjigae style recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!