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Ingredients of Tasty & Spicy Korean Hot Pot – Sundubu Jjigae
- It’s 200 grams of Sundubu (or very softly-set tofu and silken tofu).
- It’s 50 grams of Pork belly, thinly sliced.
- It’s 5 of to 10 Clams.
- Prepare 1/2 of Japanese leek.
- It’s 50 grams of Napa cabbage kimchi.
- You need 1 of to 2 tablespoons ★Korean powdered red chilli.
- It’s 1 tbsp of ★Gochujang.
- You need 1 clove of ★Garlic, grated.
- It’s 1 of knob ★Grated ginger.
- Prepare 1 tbsp of ★Sesame oil.
- You need 300 ml of ◎Water.
- It’s 1 tsp of ◎ Beef dashida.
- You need 1 dash of Salt.
- It’s 1 of optional Fresh eggs.
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Tasty & Spicy Korean Hot Pot – Sundubu Jjigae step by step
- 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..
- 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..
- 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.).
- 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..
- Drizzle with sesame oil (not listed in the ingredients) and serve..
- Add an egg when you serve. It will soften its spiciness. It is optional, though..
- 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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