Korean kimchi soup

Recipe Recommendations

• spicy cabbage 280g(1/4棵)
• pork neck 150g
• garlic 16g(1大匙)
• water 1.6kg(8杯)
• radish 100g
• onion 100g(2/3个)
• tofu 150g(1/3块)
• onion 20g
• sesame oil 13g(1大匙)
• chili powder 2.2g(1小匙) )
• salt 2g(1/2 小匙)
• pepper 0.3g(1/8小匙)

• original
• cook
• three-quarters of an hour
• ordinary

Steps for Korean kimchi soup

1

Remove the spicy cabbage, cut into about 2cm long, and use a cotton cloth to wipe the blood, cut into slices of 2.5cm horizontally and horizontally and about 0.2cm thick, stir the seasoned radish, wash and peel, cut into slices of about 5cm horizontally and 2cm thick (95g), cut into shredded onions about 1cm wide (95g). Wipe the kelp slices with a wet cotton cloth, and cut the tofu into pieces (130g) with a thickness of about 2.5cm in width and 3cm in height and 0.8cm in thickness. Wash the onions after cleaning, and cut them obliquely into sections of about 2 cm (18g).

2

Put water, radishes, and onions in the pan, and cook over high heat for about 8 minutes until it boils. Turn to medium heat and continue cooking for about 20 minutes. Add the seaweed slices, turn off the heat, and simmer for about 1 minute. Filter through a sieve to make kimchi soup.

3

Apply sesame oil to a heated pan, add pork and stir-fry over medium heat for about 2 minutes, add spicy cabbage and stir-fry for about 2 minutes. Add kimchi soup and chili powder to the stir-fried pork and spicy cabbage, and cook over high heat for about 5 minutes until boiling, turn to medium heat and continue cooking for about 30 minutes.

4

Season with salt, add tofu, onions, and pepper, and cook for a while.

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