Kelp soup is naturally the protagonist. When making Korean dishes, onions and garlic are often used. They are also used today, as well as tenderloin. I use natural kelp, the thick and green kind that is not artificially farmed. Kelp is grown with water. This kelp is easy to cook and tastes good. A little gnocchi (added by yourself), ginger, Sichuan peppercorns, and dried chili pepper

Method:

1. Cut the ginger and meat into shreds, cut the green onion into various patterns, mash the garlic, and use kelp by hand Tear pieces.

2. Put a little oil in the wok, first add shredded ginger, turn twice and add meat, Sichuan peppercorns and dried chili peppers.

3. After the meat is cooked, change to the soup pot, add water, add the prepared ingredients and kelp slices, and cook over low heat. If there is some foam after boiling the pot, skim it off with a spoon, or you can stir it a few times, then add salt.

4. Boil the pot for 5 minutes. If you feel that the kelp is no longer hard, add the gnocchi and minced garlic. Cook for 2 or 3 minutes. The minced garlic and gnocchi should be cooked. Do not cover the pot. Otherwise, the garlic paste will taste like garlic.

5. Add chopped green onion before serving, turn off the heat, and add a few drops of sesame oil.

Method 1:

1. Spicy cabbage: Choose slightly sour spicy cabbage and cut it into 4cm pieces.

2. Pork: cut into 2cm size.

3. Onions: Cut crosswise first, then cut into 4cm size.

4. First put oil in the pot and fry the pork. After the color of the pork changes, add the spicy cabbage and fry it together.

5. Then add appropriate amount of water, sugar and chili.

6. After the spicy cabbage is half cooked, add glutinous rice cake, green onions, garlic, sesame oil, etc. and cook for a while.

Method 2:

Ingredients: 1 bowl of Korean spicy cabbage, a large bowl of rice washing water (about 500 ml), 1 medium potato, 1 small onion, 1 handful of soybean sprouts , 1 handful of enoki mushrooms, 1 piece of tofu, 1 small piece of pork belly (beef is also acceptable).

Seasoning: 1 small piece of green onion, 1 spoon of chili powder, 1/2 spoon of sugar, 1 spoon of garlic paste, 1/2 spoon of ginger paste, 2 spoons of cooking wine, 1 spoon of sesame oil, 1 spoon of miso.

Method:

1. Peel the potatoes and cut them into slices, cut the onions into shreds, cut the pork belly into slices, cut the kimchi into bite-sized pieces, and cut the green onions diagonally into sections. spare.

2. Add minced garlic, minced ginger, cooking wine, sesame oil, sugar and chili powder into the pork belly slices, mix well and marinate for 10 minutes.

3. Pour a little sesame oil into the clay 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.

4. Pour rice washing water into the pot, turn to high heat, and then add miso.

5. 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.

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

Intimate suggestions:

1. There are many variations of Korean kimchi soup. Adding different ingredients will produce a variety of fresh flavors. The methods are relatively similar. You can choose pork belly as the meat. , beef or chicken, and if you add seafood, you can make kimchi seafood soup.

2. Korean kimchi is fermented for a longer time and has a more sour taste.

3. The soup made with rice washing water will be thicker. When steaming rice, gently rinse the rice with water and pour it out, and then keep the rinsed water.