Please prepare cabbage kimchi with cabbage kimchi. I'm going to use a half-moon-shaped bowl for small cabbages. Cut the bottom and roll the back ribs on a cabbage leaf. It's good to start with the stem and wrap it with the leaves. That's how it doesn't go away and you catch a cold.

If you have kimchi soup, add 1/3 cup of paper. You don't have to put it in. If it's too salty, please don't add kimchi soup. And pour water so that the kimchi-wrapped back ribs are half submerged. You can boil it with full water. If you put a lot of water in the roasted sea and boil it, it overflows. If you're going to boil it in a large pot, it's okay to boil it with more water from the beginning.

Add 1t of minced garlic, 1T of red pepper powder, 1T of red pepper paste, 2T of sugar, and 3T of sesame oil and bring to a boil. If the kimchi is too sour, add a little more sugar. It's better if you cut a couple of cheongyang peppers and put them in. If you don't like spicy food, you.

All you have to do is boil it. I cooked it for about an hour. You have to boil it for a while so that the kimchi is soft and the back ribs can be eaten smoothly.

It's not boiling with a lot of water, so check if the water is boiling and boil it well while replenishing the water.

When I took one out, it's so well-cooked that it's all gone. Guess how much soju I drank that day? I also recommend a camping dish with spicy ribs and kimchi that can be made simply.