Kim Sung-geun, head of the cooking department, and Kim Chi-jjiga
Nowadays, there are many programs on TV where famous chefs come out and teach them how to cook. This time, Lim Sung-geun, head of the cooking department, taught me the golden recipe for kimchi stew, which is considered the most frequently eaten food in Altoran.
6 serving
Within 30 minutes
저녁노을
Ingredients
  • Kimchi
    1/4piece
  • Pork
    200g
  • Tofu
    1/2piece
  • onion
    1ea
  • leek
    1ea
  • Fish sauce with sand lance extract
  • Broth
    4cup
  • crushed garlic
    1spoon
  • Cooking oil
    2spoon
  • Thick red pepper powder
    3spoon
  • Sugar
    1/2spoon
Cooking Steps
STEP 1/7
Prepare the ripe kimchi that has been shaken off by cutting it into appropriate sizes and put it in with the fat.
STEP 2/7
Add chopped kimchi, fat, sugar, soybean oil, and 1 spoon of red pepper powder and stir-fry.
STEP 3/7
Put 5 cups of water, 1 piece of radish, 1/2 green onion, 1/2 onion, 1 piece of kelp, 10 anchovies, 3 peppers, and 1/2 spoonful of thick salt in a pot and pour it. The amount of kimchi and the amount of meat is about 1:2
STEP 4/7
Place sliced potatoes, lean meat, and tofu on top of fried kimchi.
STEP 5/7
Add garlic and 2 spoons of red pepper powder and bring to a boil.
STEP 6/7
Add 1/2 onion and half green onion.
STEP 7/7
Finally, the seasoning is made with sand lance extract (anchovy extract) to add a rich taste.
Tip How to make kimchi stew that tastes good even if it tastes bad Shake off the kimchi sauce. When frying kimchi, stir-fry pork belly with fat, cooking oil, and red pepper powder. Add tofu and potatoes to capture the salty taste. When making vegetable stock, add a little salt to season it in advance. The ratio is 1 cup of kimchi, 2 cups of broth, and the last seasoning is made with sand lance extract to give it a taste.
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