Pork belly 100g spicy cabbage 500g

Mung bean sprouts 100g tofu 250g

30 grams of red pepper and 30 grams of green pepper.

30 grams of onion and 30 grams of ginger

condiments

Korean hot sauce 100g soy sauce 30g

Sugar10g salt 5g

Chicken powder 5g sesame oil 10g

Steps of Korean spicy cabbage soup

1. Slice pork belly for later use.

2. Cut kimchi into sections, cut tofu into small pieces with a square centimeter, shred red and green peppers with an oblique knife, slice green onions, and shred ginger for later use.

3. Put a little sesame oil and salad oil in the pot, heat the oil and saute the shredded ginger.

4. Stir-fry shredded ginger until fragrant, then add pork belly and stir-fry oil, and stir thoroughly.

5. Stir-fry pork belly in oil, and then add chopped spicy cabbage to stir-fry for fragrance.

6. Stir-fry the spicy cabbage, pour hot water into the pot, then add mung bean sprouts, tofu blocks, Chili sauce, green pepper slices and onion slices in turn, and then take out the pot.

7. Cook bean sprouts on low heat. Add a little sugar, soy sauce, salt and chicken powder to taste after the tofu becomes a honeycomb.