How about kimchi jjim with pork belly for dinner tonight? - How
It's been a while since I made kimchi jjim with pork belly, and it was so delicious! I will teach you how to make kimchi jjim deliciously with sour or undercooked kimchi.
4 serving
Within 60 minutes
하이디랑
Ingredients
  • ripe kimchi
    1kg
  • Pork belly meat
    600g
  • Tofu
    290g
  • onion
    1/2ea
  • leek
    1piece
  • Cheddar cheese
    2piece
  • Water
    1L
  • Red pepper powder
    1TS
  • red pepper paste
    1TS
  • perilla oil
    2TS
  • the liquid of tuna
    2TS
  • cooking wine
    3TS
  • Shiitake mushroom powder
    1ts
  • crushed garlic
    3TS
  • Sugar
    2TS
Video
Cooking Steps
STEP 1/13
I prepared 1kg of well-cooked kimchi
STEP 2/13
Add seasoning and add 100ml of water and stir well
STEP 3/13
Add Kimchi, 900ml of water, and 1 ladle of kimchi soup.
Add 2 slices of cheddar cheese.
STEP 4/13
Cover and boil over high heat
STEP 5/13
Cut tofu and onions into 2cm thick slices
STEP 6/13
When braised kimchi boils, add pork belly
STEP 7/13
Add 3 tablespoons of cooking wine when it boils again
STEP 8/13
Cover and cook on medium low for 30 minutes
STEP 9/13
Add tofu and onions and simmer until onions are transparent
STEP 10/13
Add minced garlic
STEP 11/13
Add sliced leeks, too
STEP 12/13
Bring to a boil and turn off the heat
STEP 13/13
Put it in an earthen pot and boil it and enjoy it!
If you put sugar and cheddar cheese in sour kimchi, the sour taste is neutralized, and if you put plum syrup instead of sugar, it becomes sour and tastes better.
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