Half a head of kimchi and 1kg of pork foreleg meat can be pork belly or pork neck.

The sauce is soybean paste, soy sauce, sugar, and minced garlic, one tablespoon each. In Mr. Baek's recipe, we made the base soup with 2 cups of rice hot water beer cups, 1 cup salted shrimp, half a cup of sugar, half a cup of soy sauce for soybean paste, 1/2 tablespoon of soybean paste, and a little salt. I'll pass.

I poured about 5 cups of water into the sauce. To the point where the kimchi won't sink. I added 3 tablespoons of onion, green onion, and red pepper powder. I think 2 tablespoons of red pepper powder is enough.

Cook it for about an hour and a half. Add salt to the kimchi. I didn't put salt or salted shrimp separately, but the seasoning was perfect. When I tasted it in the middle, it was sour, so I added 1 tablespoon of sugar to make it taste sour.

Steamed kimchi with rice. If you add a little ginger powder to the meat, it definitely doesn't smell. It's braised kimchi with no problem with two bowls of rice.