This is an easy meal to make, with most of your time spent preparing the ingredients. Easily make a meal for a large family without being in the kitchen for hours. In Japan, this is a common dish enjoyed with family and friends in winter and fall.

I use these broth for this Japanese Shio Koji Hot Pot recipe:

Shio-Koji Nabe Broth – Nijiya

Buy it here

If you don’t have a clay hot pot, I recommend this one:

Japanese Clay Hot Pot

(どなべ/土鍋)

Instead of a hot pot, you can use a deep frying pan like this:

Deep Frying Pan

If you are interested in reading more about Japanese hot pot, check out these other posts:

• Sukiyaki (すき焼き): My Favorite Dish to Eat When I’m Missing Japan
• Make Shabu Shabu at Home is Actually a Great Idea! – Japanese Shabu Shabu Hot Pot
• Shio Koji Hot Pot Could Be the Next Big Hit in the US, Move Aside Tonkotsu Ramen!

Eat Well, Be Happy!

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Shio Koji Hot Pot (Japanese Hot Pot)

My recipe for the perfect Japanese hot pot. This is one of my favorite hot pots, as it's both super easy to make and delicious!

It's perfect for a chilly night's dinner or a casual home party with family and friends!

Course Main Course, Soup

Cuisine Japanese

Keyword Chicken, Healthy, Hot Pot, Japanese, Mushroom, Pork, Soup, Tofu, Vegetable

Difficulty Level Easy

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Equipment

• Clay Hot Pot (2.2L)

Ingredients

• 1-1.5 pounds Chicken Thigh
• 0.5-1 pounds Pork Belly Thinly sliced
• 1/4-1/2 Cabbage Substitution: Napa Cabbage
• 1 pack Shimeji Mushrooms Substitution: Shiitake Mushrooms, Eringi Mushrooms, or Enoki Mushrooms
• 1 Carrot
• 1 pack Tofu Soft or Medium Firm
• 1 pack Shio-Koji Broth Nijiya Shio-Koji Nabe Soup

Instructions

Preparation:

• Quickly rinse cabbage with water and cut into pieces about 2 x 2 inches in size, and separate the white and green parts.
• Peel the skin of the carrot and slice horizontally into 1/4 inch thick pieces.
• Cut off the bottom portion of the Shimeji mushroom, so that each mushroom top becomes separated from the stem.
• Quickly rinse the Tofu with water and cut into 1/2 inch thick squares.
• Cut the chicken thighs into bite size pieces.
• Cut the pork belly into 2-3 inch long pieces.

Instructions:

• Pour the broth into the pot and bring it to a boil. (DO NOT ADD any water to it).
• Place all ingredients into the pot in groups as shown in the picture.
  
• Close the lid and bring it to a boil again.
• Turn the heat to low and cook for about 15-20 mins until the meat and vegetables are fully cooked. Note: Keep the lid on while cooking.
• Ita-daki-masu! A Japanese greeting which you say right before you eat. It means "thank you for the food!"

Notes

* If you don’t have a clay hot pot, you can use a deep frying pan.

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The post Shio Koji Hot Pot Recipe – A Healthy Japanese Dish appeared first on EATwithOHASHI.

It does require a lot of ingredients, but don’t let that scare you. Most of the effort is in preparation of the ingredients and then it’s just a matter of tossing them into your pot one by one. You can also customize this with pretty much any vegetable or meat that you’d like. Have fun picking your own ingredients while you try out my special mix of base ingredients for that perfect taste!

If you like spicy food and want something healthy, then you must try this spicy Sundubu Jjigae recipe! We probably eat this once a week in our home as it’s just an easy go to dish. It’s that good and it never gets old.

I use thinly sliced pork belly in this recipe. You can usually get it either at a Japanese grocery store or a Korean grocery store. They look like this:

Thinly Sliced Pork Belly

The Kimchi I use in this recipe is this one and I usually get it at WholeFoods or Ralphs:

Kimchi – Wildbrine

Konjac is one of the ingredients for this recipe. I usually get one either at a Japanese grocery store or a Korean grocery store. It’s an optional ingredient but it looks like this:

Konjac (Yam Cake)

(こんにゃく)

I used Shimeji mushrooms for this recipe. I usually get one at WholeFoods, a Japanese grocery store, or a Korean grocery store. It’s an optional ingredient and you could also use Enoki mushroom, Shiitake mushroom or Eringi mushroom instead, but they look like this:

Shimeji Mushroom

(しめじ)

For a complete list of ingredients, please check the shopping list below.

If you like to check out other spicy dishes, I recommend you these posts:

-Kimchi & Pork Jjigae Udon Recipe – A Korean Spicy Udon Soup with Pork
-Enjoy Raw Vegetables and Their Health Benefits with This Japanese Spicy Miso Dipping Sauce
-My Love of Spicy Korean Food – Bibimbap: A Healthy Spicy Rice Bowl with Vegetables

Eat well, be happy!

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Sundubu Jjigae (Korean Spicy Soup with Tofu)

Sundubu Jjigae is a Korean spicy soup with tofu. Dubu means tofu, but you can put pretty much anything in this (chicken, pork, shrimp, scallops, cheese, etc.). You can also easily make it a vegetarian dish!

It's also commonly served with rice on the side. You can either place the rice into your soup bowl or it can be eaten separately. If you like spicy and healthy, this dish is for you!

Course Main Course, Side Dish, Soup

Cuisine Korean

Keyword Korean, Soup, Spicy, Tofu

Difficulty Level Easy

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 1 people

Equipment

• Korean Stone Bowl (Dolsot)

Ingredients

Ingredients for Soup Base

• 1 tbsp Garlic (Powder) Substitution: Grated or Minced Garlic
• 2 tbsp Gochujang
• 1 tbsp Miso
• 1 tsp Chicken Bouillon Paste
• 1 tbsp Dashi Powder Kayanoya-no-Dashi
• 1 tbsp Oyster Sauce
• 1 tbsp Sesame Oil Roasted/Toasted
• 1/2 tbsp Japanese Ichimi Togarashi Peppers Put 1 tbsp if you really like spicy.
• 300 cc/ml Water

Main Ingredients

• 150 g Pork Belly Thinly Sliced
• 100 g Kimchi
• 1 Spring Onion
• 1/2 pack Tofu Soft
• 1 Eggs

Optional Ingredients

• 1/4 Shimeji Mushrooms
• 1/4 pack Konjac (Konnyaku / Yam Cake)

Instructions

Preparation:

• Cut the pork belly to the desired length. I recommend cutting into 1 or 2 inch length strips.
• Cut spring onion into 1/4 inch wide pieces diagonally (refer to picture).
  
• Cut the Konjac into small pieces (refer to picture).
  

Instructions :

• Add garlic powder, Gochujang, Miso, chicken bouillon paste, Kayanoya-no-Dashi, oyster sauce, sesame oil, and Japanese Ichimi red peppers in the stone bowl.
  
• Add water to the stone bowl.
  
• Mix water and ingredients well.
• Bring the stone bowl to a boil by starting with the lowest heat to avoid damaging the bowl. (IMPORTANT!)
• When the soup begins to boil, add each piece of pork belly one by one into the stone bowl (do not place all at same time).
  
• Add Konjac
  
• Add Shimeji mushrooms
  
• Add Kimchi
  
• Add spring onions
  
• Add Tofu
  
• Put a lid on the stone bowl and keep boiling for about 2-3 mins. Adjust the heat level if necessary (to avoid overflowing).
  
• Add a raw egg into the middle of the stone bowl carefully and keep boiling until the egg hardness is to the level you desire.
  
• Ita-daki-masu! (Japanese greeting word to say right before you eat. It means "thank you for the food!")
  

Shopping List

I have created a shopping list which includes the ingredients used in this recipe. Click the link below to view the shopping list.

View Shopping List

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Rate this recipe and share your thoughts. I love feedback!

Click to Rate & Comment

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The post Sundubu Jjigae Recipe – Korean Spicy Soup with Tofu appeared first on EATwithOHASHI.

I use thinly sliced pork belly in this recipe. You can usually get it either at a Japanese grocery store or a Korean grocery store. They look like this:

Thinly Sliced Pork Belly

The Kimchi I use in this recipe is this one and I usually get it at WholeFoods or Ralphs:

Kimchi – Wildbrine

Konjac is one of the ingredients for this recipe. I usually get one either at a Japanese grocery store or a Korean grocery store. It’s an optional ingredient but it looks like this:

Konjac (Yam Cake)

(こんにゃく)

I used Shimeji mushrooms for this recipe. I usually get one at WholeFoods, a Japanese grocery store, or a Korean grocery store. It’s an optional ingredient and you could also use Enoki mushroom, Shiitake mushroom or Eringi mushroom instead, but they look like this:

Shimeji Mushroom

(しめじ)

*For the rest of the ingredients, please check the shopping list below.

If you like to check out other recipes for spicy dishes, I recommend you these:

-Sundubu Jjigae Recipe – Korean Spicy Soup with Tofu
-Curry Spiced Baked Chicken Recipe – Juicy and Spicy Asian Fusion Dish
-Spicy Miso Mayonnaise Dipping Sauce Recipe

If you like to read about other spicy dishes, I recommend you these posts:

-My Love of Spicy Korean Food – Bibimbap: A Healthy Spicy Rice Bowl with Vegetables
-Curry Powder is Such a Useful Ingredients – Asian Fusion
-Enjoy Raw Vegetables and Their Health Benefits with This Japanese Spicy Miso Dipping Sauce

Eat well, be happy!

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Kimchi & Pork Jjigae Udon – Korean Spicy Udon Soup

My recipe for one of my favorite dishes. Hot and spicy Hot Pot is perfect for a chilly day or night!

Enjoy good taste and healthy meal loaded with vegetables.

Course Main Course, Soup

Cuisine Korean

Keyword Healthy, Hot Pot, Pork, Soup, Vegetable

Difficulty Level Easy

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 1 people

Equipment

• Korean Stone Bowl (Dolsot)
• Cooking Pot

Ingredients

Main Ingredients:

• 1 pack Udon Noodles Raw Fresh Packed
• 150 g Pork Belly Thinly sliced
• 100 g Kimchi
• 1 Spring Onion
• 1 Eggs

Ingredients for soup

• 1 tbsp Garlic (Powder) Substitution: Grated or Minced Garlic
• 2 tbsp Gochujang
• 1 tbsp Miso
• 1 tsp Chicken Bouillon Paste
• 1 tbsp Dashi Powder Kayanoya-no-Dashi
• 1 tbsp Oyster Sauce
• 1 tbsp Sesame Oil Roasted/Toasted
• 1/2 tbsp Japanese Ichimi Togarashi Peppers Put 1 tbsp if you like spicy.
• 300 cc/ml Water

Optional Ingredients:

• 1/4 pack Shimeji Mushrooms
• 1/4 pack Konjac (Konnyaku / Yam Cake)

Instructions

Preparation:

• Cut the pork belly to the desired length. I recommend cutting into 1 or 2 inch length strips.
• Cut spring onion into 1/4 inch wide pieces diagonally (refer to picture).
  
• Cut the Konjac into small pieces (refer to picture).
  

Instructions :

• Add Garlic Powder, Gochujang, Miso, Chicken Bouillon Paste, Kayanoya-no-Dashi, Oyster Sauce, Sesame Oil, and Japanese Ichimi Red Peppers in the stone bowl.
  
• Add water to the stone bowl.
  
• Mix water and ingredients well.
• Bring the stone bowl to a boil by starting with the lowest heat to avoid damaging the bowl. (IMPORTANT!)
• Start boiling water in a pot for boiling Udon noodles.
• When the water starts boiling, add Udon noodles into the pot and boil for 1-2 mins. Occasionally, try to loosen the Udon noodles with a cooking tool (I prefer the most versatile tool, chopsticks).
• Once the Udon noodles are boiled, drain the water over a colander and let the Udon noodles rest in it.
• When the soup begins to boil, add each piece of pork belly one by one into the stone bowl (do not place all at same time).
  
• Add Konjac
  
• Add Shimeji mushrooms
  
• Add Kimchi
  
• Add spring onions
  
• Add your Udon noodles into the bowl. Put a lid on the stone bowl and keep boiling for about 2-3 mins. Adjust the heat level if necessary (to avoid overflowing).
  
• Add a raw egg into the middle of the stone bowl carefully and keep boiling until the egg hardness is to the level you desire.
  
• Ita-daki-masu! (Japanese greeting word to say right before you eat. It means "thank you for the food!")

Shopping List

In case you need any of the ingredients listed above, I made this Jjigae Udon shopping list for you.

Click to View My List

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Rate this Recipe

Rate this recipe and share your thoughts. I love feedback!

Click to Rate & Comment

If you enjoyed reading this, you may like these…

The post Kimchi & Pork Jjigae Udon Recipe – A Korean Spicy Udon Soup with Pork appeared first on EATwithOHASHI.