Season the pork compressed meat.

Chop the pine mushrooms, onions, green onions, and cheongyang peppers into small pieces. Cut tofu into small pieces, too.

Wash the kale under running water and blanch it once in boiling water with salt.

Marinate the boiled kale in cold water and drain it on a sieve.

Please make the soy bean paste sauce.

First, put the pork and stir-fry it in a frying pan.

When the meat is cooked, stir-fry the chopped onions, green onions, and mushrooms.

When the vegetables are cooked, add the pre-made soy bean paste seasoning.

Add enough water to make it tight.

Allow the soybean paste sauce to dissolve and simmer gently.

While the soybean paste is boiling deliciously, I will make kale ssambap. Season the rice, please.

Roll it into bite-sized pieces like rice balls.

Wrap lightly blanched kale over rice balls.

The amount of water that used to be self-contained has decreased, and now there's a little bit of a scared Kang Doenjang, hasn't there? Then add tofu and cheongyang red pepper and boil it again.

Ta-da! It's a complete doenjang.

Transfer the soybean paste to a bowl.

If you put kale ssambap on top, today's dish is complete!