Steps to Make Homemade Tasty & Spicy Korean Hot Pot - Sundubu Jjigae

Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Step-by-Step Guide to Prepare Award-winning Tasty & Spicy Korean Hot Pot - Sundubu Jjigae. One of my favorites food recipes. For mine, I will make it a 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 particular recipe, we must first prepare a few components. You can have Tasty & Spicy Korean Hot Pot - Sundubu Jjigae using 14 ingredients and 7 steps. Here is how you cook 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 Prepare to make Tasty & Spicy Korean Hot Pot - Sundubu Jjigae:

1. 200 grams Sundubu (or very softly-set tofu and silken tofu)
2. 50 grams Pork belly, thinly sliced
3. 5 to 10 Clams
4. 1/2 Japanese leek
5. 50 grams Napa cabbage kimchi
6. 1 to 2 tablespoons ★Korean powdered red chilli
7. 1 tbsp ★Gochujang
8. 1 clove ★Garlic, grated
9. 1 knob ★Grated ginger
10. 1 tbsp ★Sesame oil
11. 300 ml ◎Water
12. 1 tsp ◎ Beef dashida
13. 1 dash Salt
14. 1 optional Fresh eggs

Instructions to make to make Tasty & Spicy Korean Hot Pot - Sundubu Jjigae

1. 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.
2. 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.
3. 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.)
4. 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.
5. Drizzle with sesame oil (not listed in the ingredients) and serve.
6. Add an egg when you serve. It will soften its spiciness. It is optional, though.
7. 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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So that is going to wrap this up for this special food Easiest Way to Prepare Ultimate Tasty & Spicy Korean Hot Pot - Sundubu Jjigae. Thanks so much for reading. I'm confident that you will make this at home. There's gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!