Ingredients?

Preparation materials: Korean hot sauce, spicy cabbage, 1 potato, 1 onion, 1 handful of soybean sprouts, 1 handful of enoki mushrooms, 1 piece of tofu, 1 pork belly Small pieces. Condiments: boiling water, green onions, chili powder, sugar, minced garlic, ginger, cooking wine, sesame oil.

How to make Korean spicy cabbage and kimchi soup?

1. Peel the potatoes and cut them into slices, cut the onions into shreds, cut the pork belly into slices, and cut the kimchi into bite-sized pieces. , green onions diagonally cut into sections and set aside. 2. Add garlic paste, ginger paste, cooking wine, sesame oil, sugar and chili powder into the pork belly slices, mix well and marinate for 10 minutes.

1. Pour a little sesame oil into the pot, then add the marinated pork belly slices and fry over low heat until it changes color, then add shredded onions and kimchi and stir-fry for 2 minutes.

2. Pour boiling water into the pot, turn to high heat, and then add miso. (Taste the taste, add more chili sauce if the taste is strong)

3. Put the potato slices into the pot and cook for 2 minutes, then add bean sprouts, tofu, and enoki mushrooms in sequence and cook until boiling.

4. Finally, put the chopped green onions into the pot and scald until cooked to enhance the flavor.

This is the finished picture ~ the hot and sour taste is really delicious. Suitable for 3-4 people hahaha.