Cut the solid curry into small pieces with a knife.

Add 100ml of water and blend in a mini blender.
If you don't have a mini blender, chop it into small pieces and dissolve it in water.

Chop the cabbage, please.

Wash cabbage in water and drain.

Please remove the seeds and chop the cheongyang peppers.

Please cut pork belly into bite-size pieces.
The size you like...

Sprinkle the three skewers of salt on the pork belly and season it.

Put pork belly in a pan heated over medium heat it up

Stir-fry until golden; do not turn over too often and stir-fry as if removing the oil.

When pork belly is almost cooked, put garlic in the pork belly oil

Please fry it like it's frying.

Push pork belly and garlic to one side and pour dark soy sauce and cooking wine in the center of the gas stove, which is the highest heat

Bring to a boil for a while.

And stir-fry it together.
As if you're mixing the sauce...

Then, add cabbage and rummage through it

Cover and cook over medium heat.
Cook for 20 minutes, but toss once in between.

After 20 minutes, I'll pour curry

After you rummage through it

Remove from heat and let stand for 5 minutes.

Ryu Sooyoung's garlic curry is done.

Put a bowl of rice on a plate and put curry on it

Place egg yolk in center of curry.

It's a plate of curry that looks so pretty.

Mix well with the yolk when you eat.
It doesn't smell fishy and tastes like savory and luxurious curry.
Solid curry has a deeper taste and flavor than powdered curry.