Multi Cooker

Sundubu Jjigae

Ingredients

Pork (shavings/offcuts)

100 g

Silken Tofu

1 block (400g)

Napa Cabbage Kimchi

100 g

Cut vegetables such as cabbage, onion, and carrot

100 g

Shimeji Mushrooms

2/3 pack (70g)

Garlic Chives (Nira)

1/8 bunch (15g)

Gochujang (Korean Chili Paste)

1 tbsp

Mirin (Sweet Rice Wine)

1 tbsp

Sake (Cooking Wine)

1/2 tbsp

Dashida (Korean Beef Stock Powder)

2 tsp

Grated Garlic

2/3 tsp

Salt

2/3 tsp

Water

400 mL

Chili Powder

to taste

Cut the tofu into four pieces. Cut the leeks into 5cm lengths and separate the shimeji mushrooms.

Place the broth seasoning, tofu, pork, kimchi, shimeji mushrooms, and cut vegetables into the inner pot. Set it into the main unit and close the lid.

Select “Manual: Quick,High”, set the cooking time to 20 minutes, and press “START/SET”.

Once done, add the chives, mix well, and serve in bowls.

Adjust the amount of chili peppers to your liking.

Electric Pressure Cooker for daily use, with a focus on the time taken for pressure cooking, allows you to make good-tasting dishes without hassle.

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