Korean kimchi soup ingredients: 200g kimchi, 100g pork belly, 50g vermicelli.

Seasoning: appropriate amounts of tofu, green pepper, red pepper, chives, salt, chicken essence, and vegetable oil.

Method: Cut the kimchi into 2cm lengths, slice the pork belly, cut the tofu into 1cm thick pieces, soak the vermicelli in warm water until soft, cut red and green peppers and green onions into sections and set aside; put a little vegetable oil in the pot, heat the oil, and turn to medium heat

, add the pork belly and stir-fry; after the pork belly changes color, add the chopped kimchi and continue to stir-fry; after frying for about 2 minutes, add an appropriate amount of warm water and add an appropriate amount of kimchi soup; after the water boils, continue to cook for about 5 minutes.

Add tofu and vermicelli, continue to cook for 3-5 minutes, add chicken essence and salt to taste; finally add red and green peppers, green onions and stir-fry for a while.