Pork belly kimchi jjim. A dish that makes the shape different
My child's fever has been bad since yesterday, so I took care of him, and he's been half asleep all day today. It would have been okay if I took a nap, but I couldn't sleep even if I lied down, so I blanked out and it wasn't until 9pm that I cooked pork belly kimchi and finally opened my laptop. Let's start posting quickly before today is over. The dish I'm going to introduce is a variation of kimchi stew that I often cook at home. I cooked kimchi stew often, so I didn't eat it, so I came up with this method while lying down. There aren't many ingredients in the fridge...
4 serving
Within 60 minutes
바겨사
Ingredients
  • Kimchi
  • Pork belly meat
    4ea
  • onion
    1/2ea
  • anchovy broth
  • Red pepper powder
    3TS
  • Korean style soy sauce
    2
  • Sugar
    1
Cooking Steps
STEP 1/9
Put 2 sheets of kimchi on the floor and put pork belly on top. It's frozen because it's in the freezer.
STEP 2/9
I piled up kimchi and pork belly on the 3rd floor and cut it into pieces. If I cut it thick, it would be uncomfortable to eat it in one bite, so I made it small. I think it's pretty to cut the visuals in big pieces. He did it the same way as Mille-feuille nabe. The ingredients are just different.
STEP 3/9
I shredded onions on the bottom of the bowl. I thought you took a picture, but you didn't. ^^;;;; Anyway, please set up the kimchi and pork belly on top of the onion. I should've used a bigger pot. So I piled it up on the second floor.
STEP 4/9
I emptied it thinking about what to put in the middle, but I couldn't think of anything, so I filled a row of pork belly with kimchi. While posting now, I thought that there was a round fish cake and I should have put it in. But if it's not filled up, the shape might get messed up as it boils...
STEP 5/9
Pour in the anchovy broth that has been boiled in advance. Anchovy broth stir-fried anchovies with removed intestines to blow away the fishy smell and boiled kelp and shiitake mushrooms. Pork belly looks like bacon, but this is pork belly for braised pork kimchi.
STEP 6/9
I added 3 tablespoons of red pepper powder because it doesn't look good when it looks white.
STEP 7/9
Season with 2 tablespoons of soy sauce and 1 tablespoon of sugar. Each restaurant has a different taste of kimchi, so please add or subtract.
STEP 8/9
I boiled it for about 30 minutes? The broth has decreased a lot, right?
STEP 9/9
I wanted to take a picture after finishing the braised pork belly kimchi, but I was kind of disappointed. I need to buy a pretty small pot. ^^ The pot is the problem after all. LOL
If pork belly has bones, please remove them. Since you eat it with kimchi, please remove it in advance because your teeth may go out if you chew it without knowing it.
Japchae Recommended recipe
  • 1
    a vegetarian 'japchae' without meat; a recipe for non-soggy
    4.90(133)
  • 2
    Just japchae tastes good, but spicy is the best late night snack
    4.79(14)
  • 3
    Meatless japchae. Chives japchae
    4.93(15)
  • 4
    Red pepper japchae. Golden recipe for red pepper japchae
    4.97(38)
stir-fried Rice Cake Recommended recipe
  • 1
    In 10 minutes! Soy sauce oil tteokbokki, woong tteok
    4.90(97)
  • 2
    Making oil tteokbokki with amazing sauce! *Easy to difficulty* E
    4.84(51)
  • 3
    Tteokbokki with soup made according to the TV recipe
    4.79(43)
  • 4
    [Simple snack making] Garlic butter tteokbokki, garlic tteokbokk
    4.88(48)