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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.
You need 5 of to 10 Clams.
You need 1/2 of Japanese leek.
It's 50 grams of Napa cabbage kimchi.
You need 1 of to 2 tablespoons ★Korean powdered red chilli.
You need 1 tbsp of ★Gochujang.
Prepare 1 clove of ★Garlic, grated.
It's 1 of knob ★Grated ginger.
Prepare 1 tbsp of ★Sesame oil.
Prepare 300 ml of ◎Water.
You need 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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