Habanori & Hijiki Sundubu hot pot
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【Habanori x Sundubu hot pot】Flavorful and nutritious! Sundubu made with the addition of assorted leftover vegetables and tofu match perfectly with Habanori to enhance the dish.
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Ingredients (serves 2-3 bowls):
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Dried Habanori
- Young Hijiki(Before salt removal / before water return)... 80g / 8g
- Thinly sliced pork shoulder or pork belly...150g
- Carrot (thinly sliced diagonally)... 80g
- Green part of leek (thinly sliced diagonally)... 50g
- Radish leaves (finely chopped).... 50g
- Spinach (coarsely chopped about 5cm)...50g
- Garlic (crushed after removing the sprout)...1 clove
- Frozen shrimp (thawed and deveined)... 8-12 pieces
- Kimchi (cut into bite-sized pieces if large)...150g-200g
- Tofu (silk or cotton)... 1/4 to 1/3 block
- Sesame oil (for stir-frying)... as needed
- Shaoxing wine (or cooking sake)...3 tablespoons
- Eggs, 2-3
- Sugar, 1/2 tablespoon
- Salt, about 1 teaspoon
- Soy sauce, 1 tablespoon
- Scallop soup stock powder (powdered), 2 teaspoons
- Korean red chili paste
- Water, about 400ml
- Sesame oil (for finishing), as desired
How to:
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◎ Lightly toasting the Habanori seaweed will give it a beautiful green color. (You can toast it in a toaster at 200 degrees Celsius for about 20 seconds or heat it in a frying pan.)
- Rinse the Waka hijiki seaweed twice, then soak in water for 2-3 minutes after rinsing off the salt. If the yuzu is long, finely chop it together. ※ For dried Waka Hijiki, soak it in water for 8 minutes and pat it dry.
- Heat sesame oil in a frying pan over medium heat, then add crushed garlic to bring out the aroma before stir-frying the pork. Once the pork has started to cook, add the vegetables.
- Add a small amount of salt and Shaoxing wine to deglaze the pan. Transfer everything to a large pot, add water, and bring to a boil. Skim off any foam that rises to the surface.
- Add all the seasonings listed under A and mix well. Add the kimchi and tofu (crumbling with your hands) and simmer for about 5 minutes. Taste and adjust the seasoning if necessary
- Without washing the frying pan, add a little more sesame oil if needed, then quickly stir-fry the shrimp and spinach before adding them to the pot.
- Taste again and adjust the seasoning as needed. Crack the eggs into the pot, cover, and cook over low heat for 4-5 minutes. Just before serving, drizzle with sesame oil.
- Top with your desired amount of "Yuzu Hijiki" and "Habanori," and enjoy!
For an extra kick, feel free to add Korean red chili paste! The robust "Habanori" holds its own against spicy flavors. The crunchy texture of "young hijiki" also plays a crucial role to add a layer of texture in this dish.
