Kimchi, pancetta, garlic, ginger, white radish, onion, tofu, kelp, pepper, salt, sake, sesame oil, scallion

Practice

1, kimchi, pancetta, garlic, ginger, white radish, onion, tofu to change the knife.

2, the cut pork with garlic, ginger, sake marinade for a while.

3. Boil the onion and carrot in water, then add the seaweed and cook for another 10 minutes.

4: Remove the boiled onion, white radish and kelp from the pot, leaving only the boiled water for the soup base.

5: Put a little sesame oil in the frying pan, then add the marinated pork and stir-fry for two seconds to get the oil out of the pork.

6, this time to the pot into the cut kimchi, together with the stir-fry until almost cooked, and then put into the soup just cooked in the boil.

7. When the soup boils, add the chopped tofu and green onions to the pot.

8. When cooked, add pepper and salt to taste.

Tips

1, kimchi or best to use more than 10 days of pickling kimchi, because then the kimchi will have a certain degree of acidity, eating taste will be better.

2, do the soup base of the onion, white radish and kelp, home eating can not be taken out, here in order to tell you the more authentic practice of Korea, so Ya Nan took them out.

3, this kimchi soup and our Chinese soup is not quite the same, it is eaten with rice, the equivalent of a dish, do not eat after the meal alone to take it as a soup.

4, kelp is best to choose the kind of dried kelp, so that the soup boiled out of the stronger flavor.

5, you can also put some chili powder or something according to their own taste ~ ~