Habanori & Hijiki Sundubu hot pot / Sea Vegetable Seaweed Recipe

Name: Habanori & Hijiki Sundubu hot pot / Sea Vegetable Seaweed Recipe
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 ■ A (soup seasoning); 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 ■ A (soup seasoning)

seaveges.com

[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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