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スンドゥブ｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

pork belly : 150g
キムチ : 200g
絹豆腐 : 300g
えのき : 1パック(200g)
(A) Soy sauce : 大さじ1と1/2
(A) Liquor : 大さじ2
(A) Mirin : 大さじ1
(A) Gochujang : 小さじ2
(B) water : 700ml
(B) Dashi pack : 1個
(B) salt : 2つまみ
卵 : 2個
長ネギ(青い部分) : 適量
ごま油 : 適量

Time required

30minutes

Procedure

1) make soup 00:22
Put (A) in a bowl, mix, dissolve the gochujang, and then add (B).
Cut off the stalks of the enoki mushrooms along with the bag and break them apart by hand.
2) grill pork belly 02:25
Heat oil (not listed) in a deep frying pan.
Cut the pork belly into bite-sized pieces and add to the frying pan.
Cook over medium-low heat to brown one side of the pork belly.
3) add kimchi and soup 03:51
When the pork belly is turned over, add the kimchi and fry.
Add the soup from step 1 and add enoki mushrooms while warming over medium heat.
4) simmer 04:50
Once boiling, reduce heat to low, cover and simmer for 10 minutes.
After 10 minutes, remove the dashi pack and mix the whole thing.
5) add tofu and egg 05:42
Add the tofu to 4 while scooping it with a spoon.
After cracking the egg, pour the soup over the tofu.
Sprinkle finely chopped green onions (green part) and simmer until the tofu is warm.
Complete with sesame oil to finish.

Point

・If the dashi pack contains salt, omit the seasoning salt.
・By taking out the tofu early and letting it return to room temperature, it will be easier to warm up, and you won't have to lower the temperature of the soup when you put it in.
・If you use pork tops or thighs, they tend to get hard when simmered, so we recommend using pork belly or chicken thighs. Alternatively, canned clams, grilled chikuwa, and mackerel can be substituted.
・After taking out the dashi pack, taste it, and if it's not spicy enough, adjust it with chili pepper.