Habanori & Hijiki Sundubu hot pot / Sea Vegetable Seaweed Recipe – SEA VEGETABLE COMPANY
[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.
Ingredients
- 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
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