Tofu jjigae is a hot pot dish with tofu, kimchi, and your favorite vegetables and mushrooms.
It is a Japanese version of Korean Sundubu Jjigae.
INGREDIENTS
< 2 SERVINGS >
- Tofu : 300g
- Thinly sliced pork belly : 200g
- Kimchi : 150g
- Spring onion : 1/2
- Mushroom : 50g
- Leek : 30g
- Sesame oil : 2 tablespoons
- Water : 1.5 cups
- Sake : 1 tablespoon
- Soy sauce : 2 tablespoons
- Chicken stock powder : 1 tablespoon
- Mirin : 1 tablespoon
- Gochujang paste : 2 tablespoons
RECIPE
- Cut tofu, pork belly, spring onions, mushrooms and leek into bite-sized pieces.
- Heat sesame oil in a pan and fry the pork belly and mushrooms over medium heat.
- Add water, sake, soy sauce, chicken stock powder, mirin, and gochujang and bring to a boil.
- Add the spring onion and leek and it’s done when the fire goes through.
SUPPLEMENT
For tofu, soft silken tofu is recommended.
Tofu crumbles easily, so mix it slowly when stir-frying.
The photo is a sample image.