Korean Syle hot pot Kimchi jjigae is one of must-have dish in winter. This spicy soup warms you from the inside. I use my SAORI 100% Natural Dashi to give it a natural umami flavour and also to add natural vitamins and mineral to your food. I usually use a Japanese ceramic hot but this time I used a wok instead. I can stir-fry the garlic, kimchi and pork and then add the rest of ingredients into the same wok. Remember to use a sauce pan or a wok with lid. Serve with rice.
Ingredients (serves 2)
Kimchi 100g – cut into 5 cm strips
Pork loin 200g – thinly sliced
1 knob garlic – finely chopped
200g firm tofu – cubed
200g exotic mushrooms (shimeji, enoki or shiitake mushrooms) – stem off and divided
1/2 bunch spring onions – cut into 5cm lengths
1/4 wombock – cut into 5 cm lengths
500ml cold water
3tbsp SAORI Tusyu Sauce
2 tbsp gochujang (Korean red chilli paste)
1 tbsp sesame oil
salt and chilli to taste
1: stir-fry garlic in oil over low heat until golden then add kimchi. Continue to stir-fry for a further few minutes. This process adds depth of flavour.
2: add pork and continue to stir-fry until meat is half cooked (slightly brown) and add a pinch of salt.
3: place wombock, mushrooms, tofu, spring onions and “2” in a pot then add water, SAORI Tusyu Sauce, SAORI 100% Natural Japanese Dashi stock (cut it open and pour the powder in) and gochujang. Place lid on.
4: Cook over medium heat for 20 minutes (now relax…you don’t need to stir it).
5: add salt and/or chilli to taste if you need.
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SAORI Premium Japanese Sauce : based in Victoria Australia, 100% Natural authentic Japanese sauces & spices. All suitable for vegetarians and vegans.