Materials:

Korean kimchi 250 grams, 2 green onions, enoki mushrooms 1, 50 grams of spinach, 60 grams of soybean sprouts, tender tofu 1 box, 100 grams of pork, 100 grams of beef, broth 2000 ㏄, 2 tbsp. salad oil, ginger 1/2 teaspoon, 1/2 teaspoon of Korean chili powder, 1 tbsp. mirin, soy sauce 1 tsp. 1 tsp sugar, 1 tsp ginger paste, 1 tsp rice wine, 1 tsp Korean chili powder, 1/2 tsp soy sauce, 1/4 tsp sugar, 1 tsp cornstarch, 1/2 whole egg

How to make it:

1. Cut Korean kimchi into small pieces; wash and cut green onion into pieces; wash and cut enoki mushrooms and spinach into pieces; wash and rinse soy bean sprouts; and cut young tofu into four pieces.

2. Cut the pork and beef into small slices, and mix them with the marinade mixture for about 30 minutes.

3. Heat a stone wok, pour in the salad oil, and when it is hot, add the green onion from Method 1 and stir-fry for about 1 minute.

4. Add the pork and beef slices from recipe 2 to the wok in recipe 3, stir-fry until white, then set aside.

5. Add the kimchi pieces from Method 1 to the stone pot in Method 4, stir-fry for about 2 minutes, then add the broth, bring to a boil, then add the ingredients from Method 4 and the rest of the ingredients from Method 1 and bring to a simmer.

6. Mix all the seasonings well, pour into the stone pot of Method 5 and mix well.