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.
Story Behind this Recipe
I tried tasty sundubu jjigae in Seoul. I tried to recreate it for myself at home and it was quite good. Because you will love its spicy hotness you will make this again.
You can use oysters instead of pork or add some mushrooms. The clams are a must though! Use an authentic Korean jigae clay pot ☆ Korean red chilli is milder and more fragrant than a Japanese one. Use Chinese chicken stock powder if you can't get Korean beef dashida. You can use konbu stock instead, but bonito stock doesn't work in this dish.