STEP 1/12
Add water and ingredients to make broth When it boils, remove the kelp and let it boil for about 10 minutes After that, add 2T of soy sauce and filter it out
STEP 2/12
- Cabbage. - Perilla leaves. - In the order of meat
STEP 3/12
Cabbage, perilla leaves, and meat
STEP 4/12
Stack about 5 layers and add another cabbage at the end That way, the meat doesn't run down when you cut it
STEP 5/12
When you cut it, you have to turn it upside down so that the cabbage doesn't break
STEP 6/12
It depends on the size of the cabbage, but it's usually 4 pieces. Cut it according to the height of the pot
STEP 7/12
The cut side looks like this!
STEP 8/12
Put them in a pot one by one. Put mushrooms in the middle The broth may overflow when it boils, so fill it up about two-thirds
STEP 9/12
Slice the onion and soak it in cold water to remove the spiciness
Please make the sauce as much as you want
STEP 10/12
When the meat is cooked, take it out and dip it in the sauce!
STEP 11/12
I need to put in the noodles too^^ You can use ingredients like kalguksu, pho, and udon
STEP 12/12
We can't leave out the last porridge Chop the remaining vegetables, add sesame oil, seaweed, and eggs, and boil it a little bit!