Braised pork and kimchi

Thick pork stewed with kimchi and gochujang. Rice goes on with spiciness.

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]
  1. 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.
  2. Mix all the water-soluble katakuri ingredients.
  3. Put the dashi stock in a pot, heat it up, and when it boils, add the pork and Chinese cabbage kimchi (half the amount).
  4. When it boils again, add the tofu and simmer for 3-4 minutes.
  5. Dissolve the miso and gochujang into it, and turn in the water-dissolved katakuri.
  6. When it gets a little thick, add the remaining Chinese cabbage kimchi and Chinese chives, and crack a quail egg.
  7. It's ready when the quail eggs are firm. Recommended is about half-boiled.
  8. Put it in a bowl and sprinkle some chili peppers on top and it's done.