I've been making many Korean dishes since my trip to Seoul a few weeks ago. I didn't get to eat Sundubu Jjigae (hot tofu stew) when we visited Seoul, but it's one of my favorite Korean dishes and I've been making it at home sometimes.
I made it in a slight different way than the last times. For this dish, I used my classic-style donabe, "Hakeme".
Saute the pork belly slices in the donabe. Add 2 cups of water and the spice mixture (1 tbsp kochujang, 1tbsp soy sauce, 1.5 tbsp hot red pepper powder, grated ginger and garlic, 2 tbsps sake, minced scallion). Then, add the sliced shiitake mushrooms.
Once the broth starts boiling, turn down to simmer. Add the extra soft tofu, clams, and shimeji mushrooms. Close the lid and wait until the clam shells open. Adjust the seasoning with salt and pepper.
As always, we had it with the donabe rice. The dinner made my body feel so good.
