STEP 1/15
Press the pork neck back and forth with a kitchen towel to remove the blood and cut it into bite-size pieces.
STEP 2/15
Add 1 spoon of cooking wine and pepper to the cut pork, season well, and leave for about 10 minutes.
STEP 3/15
Shred onions and slice green onions and cheongyang peppers sideways. Chop the garlic and prepare it.
STEP 4/15
Cut tofu into appropriate sizes, too.
STEP 5/15
Cut ripe kimchi into bite-size pieces using scissors or a knife.
STEP 6/15
Place 2 spoons of cooking oil in a heated pot and stir-fry the seasoned pork over medium heat until the redness of the pork disappears.
STEP 7/15
Stir-fry pork, then add kimchi and stir-fry.
STEP 8/15
To neutralize the sourness of ripe kimchi and give it a taste, add 1/2 spoonful of sugar and stir-fry enough to make the kimchi soft.
STEP 9/15
Stir-fry enough to mix kimchi and pork well, then stir-fry the sliced onions.
STEP 10/15
Add 1 spoon of minced garlic and 1 ladle of kimchi soup and bring to a boil.
STEP 11/15
Add 550ml of rice water and bring to a boil.
STEP 12/15
When it boils up, add 1 spoonful of fish sauce, 1 spoonful of soy sauce, and 1 spoonful of red pepper powder and boil it.
STEP 13/15
Add the chopped tofu and boil it.
STEP 14/15
Add the last chopped green onion and Cheongyang red pepper and bring to a boil.