STEP 1/12
Defrost in refrigerator and rinse in water to remove moisture
STEP 2/12
When you make kimchi, you cut the cabbage leaves, boil them, wash them in water, squeeze the water, and divide them
STEP 3/12
Add about 120g of pork bulgogi
STEP 4/12
Put 3T of ssamjang and 2T of minced garlic in the cabbage
STEP 5/12
Put 1T of pepper, ginger powder, basil, anchovy sauce on top of meat, cover with sesame oil, and mix cabbage and meat evenly
STEP 6/12
Mix together and cover for a while
STEP 7/12
Turn on high heat and stir-fry
STEP 8/12
Add about 10 anchovies and water. There's meat broth, so I mixed it with water
STEP 9/12
When it boils, taste it If it's salty, add more water and if it's bland, add more seasoning
STEP 10/12
I took out side dishes and ate them together
STEP 11/12
If you don't eat it, add sauce and cheese to the leftover pasta
STEP 12/12
I heated it up in the microwave and ate it as much as I wanted
Put in a little bit of anchovies. Put the meat and the cabbage in the sauce for a while. It doesn't smell like meat at all. It's a clean aftertaste