Pork and kimchi
It's the same taste that my grandmother used to cook for me in the cold winter. It's pork kimchi jijijim, which is made of pork and kimchi. Let's make it taste better with sour kimchi and add a deeper taste with anchovy kelp stock. You can adjust the amount of soup according to your preference and eat it like a stew.
4 serving
Within 60 minutes
CJ 제일제당
Ingredients
  • cabbage kimchi
    1/2 piece
  • pork neck
    300 g
  • Water
    3 cup
  • Anchovy
    8 ea
  • Sea tangle
    1piece
  • Cheongju
    2 TS
  • chopped ginger
    1 ts
  • ground pepper
    little
  • Red pepper powder
    1 TS
  • Sugar
    1 ts
Cooking Steps
STEP 1/5
Cut pork into bite-size pieces, remove blood, and marinate it with rice wine, minced ginger, and pepper.
STEP 2/5
Pour anchovies, kelp, and cold water from which the head and intestines have been removed in a pot and boil. When it starts to boil, take out the kelp, boil it over medium heat for another 10 minutes, and sieve it to prepare the broth.
STEP 3/5
Cut kimchi lengthwise and lengthwise at intervals of about 1cm without cutting the roots.
STEP 4/5
Put seasoned pork in a pot, put kimchi on it, pour the broth, and boil it over high heat.
STEP 5/5
Add red pepper powder and sugar, reduce it to medium-low heat, and boil it until the soup becomes self-sufficient.
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