Season the pork sirloin with salt, pepper, or herbs.

There was a low-cost wine, so I put it in pork and marinated it for about an hour. The remaining wine is good, and if you don't have it, you can add cooking wine or rice wine (Cheongha).

Coat the seasoned pork with frying powder evenly and pat it with a knife. It is important to shave thinly because we will put cheese in it. Place the custard pizza cheese on top and fold it in half with egg wash on the rim. The cheese may stick out when frying, so leave some space at the end and stick it on carefully.

Dip cheese pork in well-mixed egg water and coat with bread crumbs. This is the end of the cheese pork cutlet preparation. I think you can leave only one and keep the rest in the freezer and take it out and fry it when you need it.

Slice the sour kimchi and onions thinly, and slice the cheongyang peppers diagonally. Please also prepare 1 slice of chopped garlic and 1 slice of cheese. I prepared a bit of shredded carrots to give it a color. I don't have a picture because I prepared it late.

Please prepare anchovy kelp stock, too. I always boil it in large quantities, keep it frozen, and use it when necessary.

Put the kelp stock in a pot and dissolve the red pepper powder and bring to a boil. When the soup boils, add kimchi, onions, minced garlic, cheongyang red pepper, and shredded carrots and bring to a boil.

Fry the pork cutlet twice in oil while the soup boils.

Season with tsuyu, katsuobushi sauce, or soy sauce. Tzuyu is often used in Japanese food, but you can think of it as sweet soy sauce.

Cut the crispy fried pork cutlet into 2cm pieces.

Place fried pork cutlet in kimchi vegetable soup and add a slice of cheese.

Remove from heat when cheese melts. It's done!