Ingredients

280 g (¼ head) Cabbage Kimchi

150 g pork (neck fillet)

seasoning : 16 g (1 tbsp) minced garlic, 16 g (1 tbsp) ginger juice, 15 g (1 tbsp) refined rice wine

13 g (1 tbsp) sesame oil

1.2 ㎏ (6 cups) stew water : 1.6 ㎏ (8 cups) water, 100 g radish, 100 g (⅔ heads) onion, 20 g kelps

2.2 g (1 tsp) ground red pepper

2 g (½ tsp) salt

150 g (⅓ cake) tofu, 20 g green onion, 0.3 g (⅛ tsp) ground black pepper

Preparation

  1. Remove the inside stuffs of the cabbage Kimchi, and cut the Kimchi into 2 cm-long (250 g).
  2. Clean blood of the pork with cotton cloths, cut it into 2.5 cm-square and 0.2 cm-thick, and season.
  3. Trim & clean the radish, skin, and cut it into 5 cm-square and 2 cm-thick (95 g). Shred the onion at intervals of 1 cm-wide (95 g).
  4. Clean the kelps with damp cotton cloths.
  5. Cut the tofu into 2.5 cm-wide, 3 cm-long and 0.8 cm-thick (130 g).
  6. Trim & clean the green onion, and cut it into 2 cm-long diagonally (18 g).

RECIPE

  1. Put water, radish and onion in the pot, heat it up for 8 min. on high heat. When it boils, reduce the heat to medium and boil it for 20 min. Add the kelps, turn off the heat and let it sit for 1 min. Filter it for stew soup.
  2. Preheat the pot and oil. Put the pork and stir-fry it for 2 min. on medium heat. Add the cabbage Kimchi and stir-fry together for another 2 min.
  3. Pour the stew soup and ground red pepper over the fried pork and Kimchi, boil it for 5 min. on high heat. Then reduce the heat to medium and boil it for 30 min.
  4. Season it with salt, add tofu, green onion, ground black pepper, bring it to a boil.