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Pork Kimchi Sundubu
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1
Slice the long scallions diagonally.
Ingredients for this step
Long scallions
1 piece
1:11
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2 tips
1
縦着(ヤンニョム)がない場合はコチュジャン、みりん、おろし生姜、おろしニンニクで代用できる。
2
韓国のスープ鍋はガンガン煮ることで旨味を凝縮させる。
1
Slice the long scallions diagonally.
Long scallions 1 piece
1:11
2
Cut the nira into 3cm lengths.
1:27
3
Marinate the pork with yangnyeom, kimchi, and sesame oil.
1:58
4
In a pot, stir-fry the marinated pork and kimchi.
3:18
5
Once the pork changes color, add sake and water.
4:25
6
Once boiling, add the long scallions and soy sauce.
4:52
7
Add the nira and stir briefly.
5:25
8
Crumble the silken tofu in by spoon.
5:31
9
Once the tofu is heated through, crack in the egg.
6:34
10
Once the egg is cooked, taste and adjust with soy sauce or yangnyeom.
6:55
1
Step 1
Slice the long scallions diagonally.
Long scallions
1 piece
2
Step 2
Cut the nira into 3cm lengths.
Garlic chives (nira)
1/2 bunch
3
Step 3
Marinate the pork with yangnyeom, kimchi, and sesame oil.
Pork
150g
Kimchi
80g
Organic yangnyeom
3 tablespoons
Sesame oil
1 tablespoon
4
Step 4
In a pot, stir-fry the marinated pork and kimchi.
Pork
150g
Kimchi
80g
5
Step 5
Once the pork changes color, add sake and water.
Sake
1/4 cup
Water
500ml
6
Step 6
Once boiling, add the long scallions and soy sauce.
Long scallions
1 piece
Soy sauce
2 tablespoons
7
Step 7
Add the nira and stir briefly.
Garlic chives (nira)
1/2 bunch
8
Step 8
Crumble the silken tofu in by spoon.
Silken tofu
1 block
9
Step 9
Once the tofu is heated through, crack in the egg.
Egg
1
10
Step 10
Once the egg is cooked, taste and adjust with soy sauce or yangnyeom.
Organic yangnyeom
3 tablespoons
Soy sauce
2 tablespoons
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