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1
Cut the pork into bite-size pieces, and season them by rubbing in the ingredients.
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2
Cut the onion lengthwise along the grain into about 1 cm thick slices.
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3
Cut the cabbage into half, then chop into about 4 cm pieces.
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4
Slice the shiitake mushrooms diagonally into strips.
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5
Cut off the shimeji mushroom stems and shred.
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6
In a frying pan, add about half a tablespoon of oil and minced garlic and ginger, and saute well over medium to low heat.
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7
Once it starts to brown, add the gochujang paste and stir together.
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8
Add the pork.
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9
Turn up the heat and once the coloring starts to change, add the onion slices and cook through.
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10
It's done once you add kimchi and stir them well together.
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11
Transfer the stir-fried pork and kimchi from step 4 into a clay pot moistened with water.
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12
In the frying pan used for stir-frying, add the ingredients (without having washed the pan) and bring to a boil.
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13
Once the soup is ready, pour it into the clay pot.
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14
Add other vegetables and tofu to the pot and heat.
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15
It's faster if you cover the pot.
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16
Once the vegetables are cooked through, top with the chives to finish and bring to a quick boil.
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17
When it's ready, eat together with the hidden pork and kimchi stir-fry at the bottom.
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18
You can also add some Korean chili pepper powder if you'd like.
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19
It's yummy to add in Chinese style noodles, but toasted mochi (rice cake) can be added too.
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20
Once you've consumed about half of the meal, it's also tasty to add some pizza cheese and eat it as it melts!
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21
Note I think it depends on the quality (material) of the clay pot and how you adjust the heat, but there may be a case in which it burns a little.
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22
I didn't want to stir-fry in a clay pot, so I used a frying pan.
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23
If you're using a pot other than a clay pot, it's easy to make if you place the other ingredients over the stir-fry from step 4 and pour soup over it.
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24
Since the pork is flavored well and cooked through, it won't turn into wasted ground pieces but will stay delicious to be eaten.
