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Nabe (seafood sundubu jjigae)｜Koh Kentetsu Kitchen [Cooking researcher Koukentetsu official channel] Recipe transcription

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Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]

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Ingredients

onion : 1/2 piece
Enoki mushroom : 1/2袋
冷凍シーフードミックス : 1袋(150～200g)
(A) Sesame oil : 大さじ1
(A) Chinese cabbage kimchi : 100g
(A) grated garlic : 1 piece
(A) Grated ginger : 1 piece
(A) Soy sauce : 大さじ2
(A) Gochujang : 大さじ1～大さじ2
(B) Liquor : 1/2カップ
(B) water : 300ml
豆もやし : 1/2袋
絹豆腐 : 1/2丁
卵 : 1個
green onion (chopped) : 適量

Time required

15minutes

Procedure

1) cut material 01:00
Cut the onion into thin slices.
Cut off the stalks of the enoki mushrooms and loosen them.
Lightly rinse the frozen seafood mix with water and thaw.
2) simmer 01:56
Put (A) in a pot and fry over medium heat, then add (B) and bring to a boil.
Add the onions, seafood mix, enoki mushrooms, and bean sprouts, cover and bring to a boil.
Mix everything together, cover and simmer for 5-6 minutes over medium heat.
Add the silken tofu while crumbling it, and heat the tofu.
Add the eggs and simmer until the whites are set.
Add green onions and serve on a plate to complete.

Point

・Enter the amount for two people.
・By frying the kimchi and seasonings first in step 2, you can bring out the umami.
・In step 2, the frozen seafood mix and vegetables will release water, so add less water.
・Taste before adding the silken tofu in step 2. If the taste is lacking, adjust the taste with salt and soy sauce.
・If you don't have enough spiciness, add red pepper, kimchi or gochujang.