Cut the ingredients for braised kimchi in moderation. I chopped onions, chopped green onions, and sliced cheongyang peppers thickly.

Mr. Jongwon Baek used battery fat, but I used pork fat. Please choose the type of pork you like.

Cut the prepared meat into fist-sized pieces.

Kimchi is prepared without cutting the end. I didn't have to shake off the insides because it's not completely sour, but it's better to shake off kimchi that smells like ripe kimchi because it can be caused by the insides of kimchi. Instead, you need to add a little more red pepper powder.

Put kimchi > meat > kimchi > onion, cheongyang pepper, and green onion in a pot

Put all the seasoning right on top of it. (Except for soy sauce)

And I'm going to pour water over it. It needs to boil for about an hour and a half, so the amount of water should be slightly over (about rice water) when the ingredients are submerged.
Approximately 6 cups (1.2 liters)

And the one soy sauce that you didn't put in the seasoning earlier, please taste the soup after the water boils.
Please consider that it needs to be boiled for a long time and adjust it to the soy sauce of the soup depending on the condition of my kimchi (it may have washed the kimchi or the insides).
According to Baeksaem, when you taste it, it will be enough to have a slightly sweet kimchi soup is enough.

If seasoned, reduce heat to medium and simmer for an hour and a half.

And if the water is too dozing off, please fill it in.

After boiling well for an hour and a half, taste the steamed kimchi one last time.
And if you don't think it tastes as sour as I thought it would, take a little bit of the soup out of the bowl and add a little bit of vinegar to taste it.

And when you taste it, you can finish it by adding vinegar to braised kimchi if you think it's Omona.

You all know the taste of eating meat and kimchi, right? Enjoy your meal.^^