I hope you still have kimchi left. Kimchi with a slightly sour taste is delicious. Except for the small leaves in the front of 1/4 head of cabbage kimchi. I'm going to use the wide part. And the thickness of the meat is important. The thickness of 0.3~0.5cm is appropriate, and pork belly and pork neck are all good, but pork belly has a little bit of oil. Pork neck is delicious.

I prepared one Cheongyang chili pepper. The green onion is small, so I prepared three white parts. There are about 4 tons of garlic in a tablespoon.

Put a glass of water in 1 tablespoon of chopped ginger, and remove the ginger
Season with ginger juice and pepper. It's not seasoned, it's removing the smell of the smell.

1 tablespoon soy sauce, 1/2 tablespoon sugar, 1 tablespoon red pepper powder, 1 tablespoon minced garlic, and 1 tablespoon ginger juice in the golden recipe for live information is Joseon soy sauce, but I changed it to dark soy sauce. Joseon soy sauce is more salty than dark soy sauce, so it's good to replace it with dark soy sauce. If kimchi is bland, I recommend Joseon soy sauce.

First, I'm going to put pork in kimchi. If you put pork in kimchi, it's going to melt when it boils, right? At times like this, it's important to roll it tightly so that it doesn't come loose.

Cut the onions into thick pieces. Slice the peppers and green onions sideways, too.

Put onions on the floor first, then put the pork on the kimchi one by one.

If you put onions on it, the kimchi doesn't stick and it cooks deliciously. And the amount of sugar at least comes out of the sweet taste of the onion, making it delicious.

And add a cup of kimchi soup!! If you put kimchi soup in it, it tastes a bit more crisp. It tastes better with kimchi seasoning. If you don't like spicy food, just add the broth again. It's good to add kelp and water for an hour. Or just plain water

After putting it in like this, I put in 2 tablespoons of the sauce I made. You can add or subtract the seasoning depending on the individual after you eat it. If the kimchi is a bit salty, please add a tablespoon of the sauce

I boiled it for 30 minutes from step 9 to step 3. When the heat is strong, the kimchi is warmed as it boils.

As the soup decreases, the meat slowly cooks and the delicious broth comes out, right? When the soup boils down, even if I flip it a little, the kimchi doesn't get loosened.^^

For the last five minutes, add green onions and peppers!! Steamed kimchi is done!!