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1. Remove the inside stuffs of the cabbage Kimchi, and cut the Kimchi into 2 cm-long (250 g).
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2. Clean blood of the pork with cotton cloths, cut it into 2.5 cm-square and 0.2 cm-thick, and season.
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3. Trim & clean the radish, skin, and cut it into 5 cm-square and 2 cm-thick (95 g). Shred the onion
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at intervals of 1 cm-wide (95 g).
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4. Clean the kelps with damp cotton cloths.
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5. Cut the tofu into 2.5 cm-wide, 3 cm-long and 0.8 cm-thick (130 g).
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6. Trim & clean the green onion, and cut it into 2 cm-long diagonally (18 g).
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RECIPE
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1. Put water, radish and onion in the pot, heat it up for 8 min. on high heat. When it boils, reduce the heat to medium and boil it for 20 min. Add the kelps, turn off the heat and let it sit for 1 min. Filter it for stew soup.
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2. Preheat the pot and oil. Put the pork and stir-fry it for 2 min. on medium heat. Add the cabbage Kimchi and stir-fry together for another 2 min.
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3. Pour the stew soup and ground red pepper over the fried pork and Kimchi, boil it for 5 min. on
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high heat. Then reduce the heat to medium and boil it for 30 min.
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4. Season it with salt, add tofu, green onion, ground black pepper, bring it to a boil.
