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Categories:Viewed: 33 - Published at: 6 years ago
Ingredients
- 200 grams Sundubu (or very softly-set tofu and silken tofu)
- 50 grams Pork belly, thinly sliced
- 5 to 10 Clams
- 1/2 Japanese leek
- 50 grams Napa cabbage kimchi
- 1 to 2 tablespoons Korean powdered red chilli
- 1 tbsp Gochujang
- 1 clove Garlic, grated
- 1 knob Grated ginger
- 1 tbsp Sesame oil
- 300 ml Water
- 1 tsp Beef dashida
- 1 dash Salt
- 1 optional Fresh eggs
Method
- 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.
