Braised pork and kimchi
Thick pork stewed with kimchi and gochujang. Rice goes on with spiciness.
■Ingredients
| material name | Quantity/portion |
|---|---|
| Pork belly (thinly sliced) | 150g |
| Tofu | 100g |
| Leek | 1/2 bundle |
| quail eggs | 6 |
| Dashi soup | 250ml |
| miso | 1 tablespoon |
| gochujang | 1 teaspoon |
| chili pepper | moderate amount |
| bean sprouts | 1 bag |
| onion | 1 piece |
| Chinese noodle | 2 balls |
| garlic | 1 piece |
| soil ginger | 1 piece |
| Chinese noodle | 2 balls |
■ Potato chestnut dissolved in water
| material name | Quantity/portion |
|---|---|
| potato starch | 1/2 teaspoon |
| water | 2 teaspoons |
[How to make]
- For preparation, cut the pork belly into 4-5cm lengths, and cut the Chinese cabbage kimchi into chunks. Cut the tofu into bite-sized pieces, and cut the Chinese chives into 4-5cm lengths.
- Mix all the water-soluble katakuri ingredients.
- Put the dashi stock in a pot, heat it up, and when it boils, add the pork and Chinese cabbage kimchi (half the amount).
- When it boils again, add the tofu and simmer for 3-4 minutes.
- Dissolve the miso and gochujang into it, and turn in the water-dissolved katakuri.
- When it gets a little thick, add the remaining Chinese cabbage kimchi and Chinese chives, and crack a quail egg.
- It's ready when the quail eggs are firm. Recommended is about half-boiled.
- Put it in a bowl and sprinkle some chili peppers on top and it's done.