Kimchi Hot Pot Sundubu Jjigae Style

Name: Kimchi Hot Pot Sundubu Jjigae Style
Cuisine: American
Ingredients: 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); 3 tbsp ☆ Korean red chili pepper powder (fine); 2 tsp ☆ Grated garlic; 1 tsp ☆ Grated ginger; 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

cookpad.japan @cookpad_jp

Sautéing the red chili pepper and kimchi creates a rich taste! The umami flavor from the fermented krill is exquisite as well!

The ingredients may stick to the pot since no oil is used; but, you will add some water later on and then, they will all come out easily. Just remember to cook it over low heat and not to scorch it! Adjust the seasonings according to the amount and taste of kimchi. You could add other vegetables such as bean sprouts. Recipe by kebeibiko

Sautéing the red chili pepper and kimchi creates a rich taste! The umami flavor from the fermented krill is exquisite as well!

cookpad.japan @cookpad_jp

Sautéing the red chili pepper and kimchi creates a rich taste! The umami flavor from the fermented krill is exquisite as well!

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Ingredients

1 packagesSilken tofu
200 gramsThinly sliced pork belly
250 gramsNapa cabbage kimchi
1/2Japanese leek
1/2Onion
2to 3 Shiitake mushrooms
1pack Enoki mushrooms
2/3 bunchChinese 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
1tablepoon ● Fermented krill
1 1/2 tsp● Dashida (or chicken stock)
1 tsp● Usukuchi soy sauce
2 tsp● Sesame oil
800 mlWater

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Steps

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.
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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!
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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.
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Fermented krill can be used in...
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"Kkakdugi"
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"Stir-fried Potato with Fermented Krill"
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"Pale Pink Edamame Rice with Fermented Krill"
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"Aglio e Olio Pasta with Nanohana and Salted and Fermented Krill"