Korean kimchi pot

Recipe Recommendations

• Korean spicy cabbage 200 grams
• pork belly 200 grams
• onion one
• old tofu 200 grams
• rice 1 bowl
• pepper a little
• garlic 4-5 flap
• sprite a little
• broth a small bowl
• Jiang a
• salt a little

• slightly spicy
• stewed
• ten minutes
• simple

Steps for Korean kimchi pot

1

Cut the onions into small pieces, disperse them, and soak them in warm water; cut the old tofu into large thick slices (not too thin, or easy to break); cut the pork belly into thin slices and soak them in warm water; cut the spicy cabbage into small pieces, slightly break it will make it easier to taste. If the kimchi is too sour, add some sprite or sugar to mix; beat the garlic to pieces; slice the Beijing green onion.

2

Put the stock and ginger slices in the stone pot and simmer over low heat; start another pot, after heating, stir-fry the freshly fished pork belly until the fat is oily, add the onions and continue to stir-fry, adding soy sauce and pepper while frying, and a little salt (this dish does not need to be put in oil throughout the process. The pork belly itself has oil, and the pork belly is soaked in warm water. After frying, it tastes more like the meat itself, but the fried one will not have this aroma).

3

Pour the stir-fried pork belly with green onions into the already heated stock (you can use water without stock, buy a slightly fatter pork belly), add kimchi, stir evenly, then place tofu slices on top, simmer over medium heat, for about 10 minutes for people with anxious mouths to eat. In order to add to the flavor, I stewed it for 15 minutes.

4

Serve with a bowl of hot white rice and start eating!

Recipe Categories

• Korean cuisine
• Autumn recipes
• Winter recipes