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Kimchi Hot Pot Sundubu Jjigae Style
Kimchi Hot Pot Sundubu Jjigae Style

Before you jump to Kimchi Hot Pot Sundubu Jjigae Style recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Spending less In The Kitchen.

Remember when the only individuals who cared about the environment were tree huggers and hippies? Those days are over, and it appears we all recognize our role in stopping and conceivably reversing the damage being done to our planet. Unless everyone begins to start living much more eco-friendly we won’t be able to fix the problems of the environment. These types of changes need to start taking place, and each individual family needs to become more environmentally friendly. Here are some tips that can help you save energy, for the most part by making your kitchen more green.

While it may not taste as good, preparing food in the microwave instead of in the oven will save you a packet of money. The energy used by cooking in an oven is actually greater by 75%, and possibly this little bit of knowledge will spur you on to use the microwave more frequently. Countertop appliances can boil water or steam vegetables more quickly than your stove, and use a lot less electricity. You will be forgiven for thinking that an automatic dishwasher uses much more energy than washing dishes the old-fashioned manner, but you would be wrong. A dishwasher is specifically economical when it’s full before a cycle is commenced. Conserve even more money by air drying as well as cool drying your dishes as an alternative to heat drying them.

As you can see, there are lots of little items that you can do to save energy, as well as save money, in the kitchen alone. It is reasonably uncomplicated to live green, of course. It’s about being practical, more often than not.

We hope you got benefit from reading it, now let’s go back to kimchi hot pot sundubu jjigae style recipe. To cook kimchi hot pot sundubu jjigae style you need 20 ingredients and 17 steps. Here is how you achieve it.

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

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