New York has a long winter, and it's still cold in March. Cooking a hot and sour soup in this weather seems to be able to eat more bowls of rice.

*Materials:* ( 2-4Persons )

Kimchi.....200g(Squeeze out the broth)

Pork Belly.....250g(approx.10ozAbout one and a half cups)

Tofu.....Half box

Onions.....1/3one< /p>

Seafood Mushrooms or Enoki Mushrooms.....1Package (this time I used Half a prince mushroom)

Kimchi Soup.....100ml

Rice Wash.....500ml

Garlic.....3garlic

The ratio of kimchi to pork belly can be one to one

*Condiments:*

Sesame Oil(Seed Oil ).....1tablespoon

Korean Chili Paste.....2Tbsp

Korean chili powder.....1spoon

※You can also add1/2Tbsp of Korean miso paste(miso paste ) The soup is more flavorful

Mix first

The chili paste and soybean paste have enough flavor, so I usually don't add salt. If you think the flavor is not enough, you can add appropriate salt to taste.

*Do:*

1.Bite-sized pickles; sliced pork belly; shredded onions

2.Put the kimchi, pork belly, onion, and seasoning into a casserole, and stir-fry over low heat until the meat changes color

3.Then add the kimchi soup and rice water, bring to a boil, then turn to low heat and continue to cook for about 15minutes

4.Add tofu, enoki mushrooms, and other soups and bring to a boil, and you're done

Tips

◎Pork with fat is better, it tastes very good with sour kimchi, it tastes fragrant but not greasy

◎The more sour the kimchi, the more suitable it is for cooking in a kimchi pot (I like to buy fresh kimchi and store it for a longer time, and then use it to cook the kimchi pot when the sour taste comes out). If the kimchi used is not sour enough, you can use Add some white rice vinegar

◎The soup for the kimchi pot can be either dried fish stock or water+Beef powder(or chicken powder)Substitute

But The soup boiled with rice water is richer and more delicious< /span> (The rice soup is a bit thin and thickened)< /p>

◎The practice of washing rice water: Do not pour out the first washing water when washing rice

When washing the second or third time, gently rub the rice grains with your hands to make the water white, and then leave the water to boil the soup

◎Vegetable ingredients can be freely matched according to your preferences

◎Slice soft tofu and soak it in salt water, it will not break easily when cooked

◎I like to put an egg in the pot and cook it until half-boiled. Eggs can make the kimchi soup more docile

My husband loves rice, and he usually eats Korean rice at home, which is short and sticky. This time, I specially ordered a mixture of Xuanzi rice and white rice from Yami to cook at 1:1. I added a little more water than usual when cooking, and I didn't get disliked after eating it a few times. It seems that the careful thinking about health is still successful.

Like one if you like it, see you next time🤓