1. The first step is to prepare dried whitebait, thick kelp, and pure water to boil the base soup. Whitebait and thick kelp are sold in Korean supermarkets. Some people say that there is no base soup and use rice-washing water instead. The starch in the rice-washing water will remove The soup thickens, and Taomi Shui is suitable for making miso soup. Anyway, I would rather use clean water than Taomi Shui to make kimchi soup.
2. Turn on the medium heat soup pot and fry the whitebait (about 10 seconds) to remove the fishy smell, pour in water, and then add the kelp flakes. After the water is boiled, remove the foam and immediately turn off the fire and let it stand for half an hour. Then you can prepare other ingredients Now, the time for all other ingredients to be prepared is almost the same. Use a sieve to filter out the whitebait and kelp, leaving only the soup for later use.
3. The vegetables are prepared as shown in the figure, and the amounts are all on it, so I won’t specify them one by one.
4. What kind of pork do I have at home? What kind of meat is used? I used foreleg meat. The kimchi was cut into small pieces. I can't find the photo of kimchi. I remember to take it. It's strange.
5. Turn on a low heat pan, pour some sesame oil into the garlic and stir fry until the aroma is fragrant, then add the pork to medium high heat and stir fry, sprinkle some black pepper and fry until the meat turns white.
6. When the meat is white, put the cut kimchi and stir fry (2-3 minutes). I like spicy food, so I added a little chili powder.
7. After the kimchi is sautéed, change the soup pot and add the previously boiled base soup to a high heat and boil it. After it is boiled, turn to a low heat and simmer for about 20 minutes.
8. Add the sliced onions after 20 minutes. The top right picture shows the whitebait-flavored seasoning. In fact, you don’t need to add this at all, because the bottom soup was made with whitebait, but my husband likes restaurant flavors, so I added it. , Taste the saltiness and add some salt according to personal taste, and finally enlarge the onions and sharp peppers to turn off the heat, and it's done.
