Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, kimchi hot pot sundubu jjigae style. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Kimchi Hot Pot Sundubu Jjigae Style is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Kimchi Hot Pot Sundubu Jjigae Style is something that I have loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to first 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 that.

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

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

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.
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’s going to wrap this up for this exceptional food kimchi hot pot sundubu jjigae style recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!