Ingredients

Pork (Pork Belly or Pork Ribs) – 150 g

Dried Bean curd - 1 pack (Cut to 1cm slices)

Water

Garlic – 3 cloves (Chopped)

Brown Onion – ½ (Sliced)

Chili – 2 (Sliced)

Spring Onion – 1 stalk (Sliced)

Kimchi

Korean Chili Paste – 1 tbsp

Paprika Powder – 1 tbsp

Water

Oil

Method

  1. Heat up oil in Cauldron
  2. Sauté a bit of garlic in the pan and add in pork
  3. Fried until pork change colour, then add in Kimchi, chili paste and paprika powder
  4. Add water until in covers the ingredients
  5. Put in the rest of garlic and boil it
  6. Add in onion, spring onion and chili
  7. Boil the soup again for another 5 minutes
  8. Add some salt or soy sauce to taste

Get your 18cm Korean Cauldron here

January 06, 2021 — Joshua Ong