Tasty & Spicy Korean Hot Pot - Sundubu Jjigae

• 200 grams Sundubu (or very softly-set tofu and silken tofu)
• 50 grams Pork belly, thinly sliced
• 5 to 10 Clams
• 1/2 Japanese leek
• 50 grams Napa cabbage kimchi
• 1 to 2 tablespoons Korean powdered red chilli
• 1 tbsp Gochujang
• 1 clove Garlic, grated
• 1 knob Grated ginger
• 1 tbsp Sesame oil
• 300 ml Water
• 1 tsp Beef dashida
• 1 dash Salt
• 1 optional Fresh eggs

1. Prepare the ingredients!
2. Remove sand from the clams.
3. Cut the sliced pork belly into 4 to 5 cm widths.
4. Cut the kimchi roughly.
5. Slice the Japanese leek diagonally.
6. Put ingredients in a one-person clay pot and fry over a low heat to allow to release the fragrance and spiciness.
7. If you fry over a high heat it will burn quickly and ruin the flavor.
8. Add the pork and kimchi and fry further.
9. Add the clams and ingredients.
10. Turn the heat to high and continue to cook.
11. Season with salt.
12. (I like to use miso to season too.)
13. Turn the heat to low.
14. Spoon the tofu gently and add to the pot.
15. Add the Japanese leek and bring to the boil by turning the heat up.
16. Drizzle with sesame oil (not listed in the ingredients) and serve.
17. Add an egg when you serve.
18. It will soften its spiciness.
19. It is optional, though.
20. Use as much Korean powdered red chilli as you like!
21. I normally use 2 tablespoons of it and the resultant dish is quite spicy hot.
22. I like this dish hot.

silken, belly, cabbage, chilli, gochujang, clove garlic, ginger, sesame oil, water, salt, eggs

Taken from cookpad.com/us/recipes/155714-tasty-spicy-korean-hot-pot-sundubu-jjigae (may not work)