Kimchi Hot Pot Sundubu Jjigae Style

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   ["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.", "Roughly chop the tofu into large pieces.", "Add the pork and kimchi into a dolsot (Korean earthenware pot).", "Add the A ingredients (red chili pepper, garlic, and ginger).", "Mix the ingredients and let it sit for 10 minutes.", "Heat the pot over medium heat.", "Once it starts to sizzle, reduce the heat to low then mix and saute slowly until you can smell the chili pepper.", "Add the Japanese leek and onion then saute.", "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.", "Add the mushrooms and simmer it for 3-4 minutes.", "Add the tofu, Chinese chives and any other greens then simmer for a little longer.", "It'll be ready to serve in no time!", "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.", "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!", "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.", "Fermented krill can be used in...", """Kkakdugi""

* Per serving · 4 servings · Values may vary.