How to make Korean kimchi and tofu soup

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  1. Prepare the main ingredients: spicy cabbage, old tofu, and pork belly.Bean sprouts can be added or not.put!

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  2. Rinse and cut the pork belly into sections.

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  3. Add cooking wine, light soy sauce, salt, pepper, and sugar, and grab it with your hands uniform.Cover with plastic wrap and refrigerate for half an hour.

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  4.Pick the cilantro leaves, wash and drain.

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  5. Slice the ginger and peel the garlic.

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  6. Pound one clove into minced garlic and slice the other clove.

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  7. Pour the kimchi and soup directly.

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  8. Wash and cut the tofu into slices.

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  9. Pour an appropriate amount of oil into the pot and sauté the ginger and garlic over high heat.

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  10.Add pork belly and stir-fry until it changes color.

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  11. Add kimchi and stir-fry until fragrant.

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  12.Put the pork belly and kimchi into the stone pot.Pour in appropriate amount of water and pickle juice.

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  13.Put in the tofu and press the tofu gently with a cooking spoon to allow it to absorb the soup..After the soup boils, turn off the heat!

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  14. Take out the kimchi and put it on the tofu.Sprinkle with coriander and it’s done! Be careful to burn your mouth!