First, I'm going to pickle the cabbage.
Please prepare 10 to 15 sheets of cabbage.
If you don't need to wash, please open them individually.
This takes about two hours, so let's pickle it in advance.

Prepare a paper cup of bay salt in a large bowl and pour 2/3 cups first.
You'll use the rest of it later.
Add 1.5 cups of water with a mug and stir to make salt water.

Put the cabbage in the salted water
Mix the salt water evenly and use the remaining 1/3 cup of sea salt to cover the thick part of the cabbage
Spread evenly and place on a heavy plate back.
It's going to be pickled for about two hours, so flip it over in the middle ^^
Most of the cabbages are thick, so if you sprinkle a little bit of salt separately, they will be pickled well just like the leaf part.

Now, let's pickle the vegetables for kimchiYou~
Ruby used Colabi today, so it doesn't matter if you use it as radish.
Colabi is better than radish because it tastes sweeter and has a hard texture
There's less water ^^
Of course, it is superior in nutrition.
Slice 1/2 colabi thicker than regular kimchi.
I hope it's as thick as Ruby's ~~~

Let's sprinkle two spoons of sun-dried salt on top of the shredded cola and mix it evenly.
Pickled radish for about 40 minutes and colabi for about an hour ^^

Shall we make the seasoning while the cabbage and colabi are being pickled
First, 3 dad spoons of red pepper powder, 1 dad spoon of minced garlic, 1 dad spoon of anchovy sauce, 1 dad spoon of plum extract, 1 dad spoon of plum syrup
Put it in.

Add 1 spoonful of starch syrup to the above seasoning and mix well and leave it to soak ^^
As soon as you make the seasoning, it smells like raw red pepper powder, so it's soaked in yorokorom.
Putting a spoonful of anchovy sauce without any seasoning
It's because the colabi is salted ^^

I'll boil the bossam meat ^^
Ruby prepared pork belly today.
For those who only eat fat, it's good to use the forelimbs or hindlimbs, but for those who like rubies
The pork belly with the shell is chewy, so it tastes the best
Prepare the meat according to the number of family members and blow it out
First, let's use water.

Now, put the meat and 1/2 daddy's spoonfuls in cold water and float a couple of bay leaves.
Wolgye leaves are given free at butcher shops these days ^^
When you boil bossam meat, do you put soybean paste, garlic, and onions together??
Ruby's kick point here!!!!!
Ruby doesn't put such miscellaneous things when she cooks bossam meat.
It's over in a little bit!!!
If you put in a little bit of salt, the moisture will be less while you eat it
The fat doesn't harden quickly
You can enjoy very clean and savory meat.
It's better to catch old meat with doenjang, but fresh meat with bay salt
It doesn't smell bad, and it's very delicious.

When the meat is ready, boil it over medium heat for 20 minutes.

It's cooking very well.
What do you think? It's neat, right??
I will boil the meat over medium heat for 20 minutes and boil it for another 20 minutes..
<UNT_PHL> It will boil for a total of 40 minutes, but if you poke it with chopsticks and it doesn't float in blood, it's all cooked. ^^
For those who made the lump smaller than Ruby, it would be good to boil it for about 30 minutes
But bossam meat tastes better when you put a big chunk of meat in it's less juicyWhat

While preparing the meat, the colabi was properly pickled.
After you taste it, put it in the water and squeeze the water
If it's not salty, just squeeze the water!!!

Chop 1/4 carrots and prepare 3 cheongyang peppers

Add the chopped vegetables to the well-pickled colabi and add all the seasoning you made earlier~~

Mix it together so that the seasoning can soak well.

It's glossy!!!
It looks delicious even if you look at it(Laughing)

I'll put them in a pretty bowl and prepare it

Cabbage that has been pickled for 2 hours is also very breathless.
You flipped it over in the middle, right???
If the sides seem less salted, sprinkle with more salt and let stand for another 30 minutes.

Put the pickled cabbage in cold water and squeeze the water out

If you cut it into the right size, you're done!!!

While preparing cabbage and shredded kimchi, the pork belly was also cooked well.

You know that meat is softer when you cut it in the opposite direction, right???

Oh my god!!!
This visual
I'm going to order this much at a bossam restaurant. You know the price is crazy, right??
It's very expensive.
I'll give you 50,000 won for the extra-large size
Would Mr. Ruby go out and buy it???
I'm the old man [Laughing]
After slicing and putting it in, boil bossam over the meat, sprinkle the remaining soup, and serve it on the table.

On top of the pickled cabbage, add the glossy and moist bossam meat
I'm going to make it big!!
Roll it up and take a bitelol
Add a cup of soju, too[Laughing]
savory and light meat with chewy shells and crunchy cabbages,
An ensemble of chewy, spicy, sweet, and salty colabichae kimchi!!!
It's a fantastic symphonyYou~~~~~