Kimchi Hot Pot Sundubu Jjigae Style

Kimchi Hot Pot Sundubu Jjigae Style

This hot pot is bright red.Sautéing red chili pepper and kimchee thoroughly makes it so good! And the fermented krill gives a wonderful umami flavor.


Silken tofu
1 package (300 g)
Thinly sliced pork belly
150-200 g
Napa cabbage kimchi
200-250 g
Japanese leek
Shiitake mushrooms
2 to 3
Enoki mushrooms
1 pack
Chinese chives (or other greens such as Chinese celery, scallions, and chrysanthemum leaves)
2/3 bunch
☆ Korean red chili pepper powder (fine)
3 tablespoons
☆ Grated garlic
2 teaspoons
☆ Grated ginger
1 teaspoon
● Sake
2 tablespoons
● Mirin
2 tablespoons
● Fermented krill
1 tablepoon
● Dashida (or chicken stock)
1.5 teaspoons
● Usukuchi soy sauce
1 teaspoon
● Sesame oil
2 teaspoons
800 ml


1. 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.
2. Roughly chop the tofu into large pieces.
3. Add the pork and kimchi into a dolsot (Korean earthenware pot).
4. Add the A ☆ ingredients (red chili pepper, garlic, and ginger). Mix the ingredients and let it sit for 10 minutes.
5. Heat the pot over medium heat. Once it starts to sizzle, reduce the heat to low then mix and sauté slowly until you can smell the chili pepper.
6. Add the Japanese leek and onion then sauté.
7. 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.
8. Add the mushrooms and simmer it for 3-4 minutes.
9. Add the tofu, Chinese chives and any other greens then simmer for a little longer. It'll be ready to serve in no time!
10. 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.
11. 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!
12. 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.
13. Fermented krill can be used in...
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Story Behind this Recipe

Sautéing the red chili pepper and kimchi creates a rich taste! The umami flavor from the fermented krill is exquisite as well!