Tasty & Spicy Korean Hot Pot - Sundubu Jjigae

Name: Tasty & Spicy Korean Hot Pot - Sundubu Jjigae
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Prepare the ingredients!
2
Remove sand from the clams.
3
Cut the sliced pork belly into 4 to 5 cm widths.
4
Cut the kimchi roughly.
5
Slice the Japanese leek diagonally.
6
Put ingredients in a one-person clay pot and fry over a low heat to allow to release the fragrance and spiciness.
7
If you fry over a high heat it will burn quickly and ruin the flavor.
8
Add the pork and kimchi and fry further.
9
Add the clams and ingredients.
10
Turn the heat to high and continue to cook.
11
Season with salt.
12
(I like to use miso to season too.)
13
Turn the heat to low.
14
Spoon the tofu gently and add to the pot.
15
Add the Japanese leek and bring to the boil by turning the heat up.
16
Drizzle with sesame oil (not listed in the ingredients) and serve.
17
Add an egg when you serve.
18
It will soften its spiciness.
19
It is optional, though.
20
Use as much Korean powdered red chilli as you like!
21
I normally use 2 tablespoons of it and the resultant dish is quite spicy hot.
22
I like this dish hot.

123

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Tasty & Spicy Korean Hot Pot - Sundubu Jjigae falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!