-
1
Cut the pork into 5 cm pieces.
-
2
Mince the ginger and the garlic, thinly slice the onion diagonally.
-
3
Also get the kimchi and bean sprouts ready.
-
4
Cut the chives into 6 cm pieces, cut off the end of the enoki mushrooms, cut the tofu into bite-sized pieces, and if the kudzu noodles are long, cut them in half.
-
5
Put the ingredients marked with in a pot (earthenware pot), and boil.
-
6
When bubbling, lower the heat to low, add the enoki mushrooms, and wait.
-
7
Heat sesame oil in a frying pan.
-
8
Saute the garlic and ginger.
-
9
When they become fragrant, add the pork.
-
10
When the color of the pork changes, add the onion, bean sprouts, and kimchi and fry quickly on strong heat (until the oil coats everything and it begins to steam).
-
11
As the ingredients are sauteing, add the tofu to the pot from Step 3.
-
12
Once Step 5 has cooked, add to the pot from Step 6.
-
13
Then add the kudzu noodles and chives, cover and turn the heat to high.
-
14
When the steam makes a good hissing noise, it's finished!
-
15
If you use oysters, add them to the pot after adding the sauteed ingredients.
-
16
If you boil them for too long, it will become stiff and you won't be able to enjoy their original flavor.
-
17
Adjust the amount of kimchi to your preference.
-
18
It goes really well with beer.
-
19
I used this brand of kimchi.
-
20
It's probably available in any chain store.
-
21
(The amount is 400 g).
-
22
I used close to half of the whole container this time!
-
23
I tried adding some frozen crab shumai.
-
24
It was delicious!
