How to cook Kimchi Stew with Pork Belly Pork belly meat
Hello, I'm NAVER food influencer Ryui^^ These days, I'm so into pork belly with green onion, so I feel reassured when I put it in the freezer. I made kimchi jjigae where green onion and sour kimchi are quite harmonious. I used the recipe of my online cooking teacher, Jongwon Baek, and it was made deliciously.
6 serving
Within 30 minutes
해피레시피류이
Ingredients
  • ripe kimchi
    800g
  • Sliced pork belly
    400g
  • leek
    1.5ea
  • onion
    1/2ea
  • dried shiitake mushroom
    1handful
  • Water
    1.6L
  • Cheongyang red pepper
    1ea
  • Red pepper
    1ea
  • salted shrimp
    2.5
  • Red pepper powder
    2.5
  • Garlic
    1.5
  • Korean style soy sauce
    2
  • Sugar
    1
  • Salt
    suitably
Cooking Steps
STEP 1/8
Wash dried shiitake mushrooms lightly, pour 1.6L of lukewarm water, and boil them
STEP 2/8
Cut kimchi into bite-size pieces with scissors to get rid of the insides
STEP 3/8
Put the sliced pork belly in a pot and pour in the water
STEP 4/8
Season with 2.5 salted shrimp and boil over high heat. When it boils, boil over medium heat until the plane is cooked and the soup is tender
STEP 5/8
While boiling, chop the onions thickly and slice the green onions and peppers sideways
STEP 6/8
Add kimchi and onions to 4
STEP 7/8
Season red pepper powder 2.5 minced garlic 1.5 soy sauce 2 and boil until the sour kimchi is fully cooked and transparent
STEP 8/8
Add green onion pepper, sugar 1, and boil until green onion is cooked
The measurement is based on the number of rice If sour kimchi is not sour enough, add a little bit of vinegar, and if it is too sour, add a little sugar to match the taste We like plain water instead of water and anchovy broth Like the sugar fairy's recipe, add sugar 1 at the end to add more flavor
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