Tasty & Spicy Korean Hot Pot - Sundubu Jjigae

Tasty & Spicy Korean Hot Pot - Sundubu Jjigae

You will love this spicy hot dish and I am sure you will make it again. Apart from the time removing sand from the clams, it takes just 10 minutes to make. This dish goes well with rice.

Ingredients: 1 serving

Sundubu (or very softly-set tofu and silken tofu)
200 g
Pork belly, thinly sliced
50 g
5 to 10 (to your liking)
Japanese leek
Napa cabbage kimchi
50 g
★Korean powdered red chilli
1 to 2 tablespoons
1 tablespoon
★Garlic, grated
1 clove
★Grated ginger
1 knob
★Sesame oil
1 tablespoon
300 ml
◎ Beef dashida
1 teaspoon
a small amount
Fresh eggs


1. 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.
2. 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.
3. 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.)
4. 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.
5. Drizzle with sesame oil (not listed in the ingredients) and serve.
6. Add an egg when you serve. It will soften its spiciness. It is optional, though.
7. 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.