食谱与门店指南
韩式泡菜锅
A warming stew in which mature kimchi, pork and tofu simmer into deep, tangy heat.
- 份量
- 4
- 准备
- 15 分钟
- 烹饪
- 30 分钟
01
食材
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份量
- 500 gmature napa cabbage kimchi with its juice
- 250 gpork shoulder or belly, sliced
- 300 gtofu, sliced
- 1onion, sliced
- 700 mlwater or light stock
- 1 tbspgochugaru, to taste
- 2spring onions, sliced
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02
做法
- 01
Lightly brown the pork, then fry the kimchi and onion in the same pot for five minutes.
- 02
Add the kimchi juice, water or stock and gochugaru. Simmer uncovered for 20 minutes.
- 03
Add the tofu and simmer for another five minutes. Finish with spring onion and serve with rice.