Hello. I’m ‘Duke in Korea’. Today, I cooked Kimchi food for drinking. It’s Steamed Kimchi and samgyeopsal. 🙂 Let’s prepare the vegetables briefly. Chop the garlic that I like and slice the green onion and onion. Pork does not have to be samgyeopsal, but pork with a lot of fat is delicious. Grilling pork belly and fat can also give you a good taste of pork oil. I’ve prepared whole pork belly, but I don’t care if you buy the cut it into small pieces.~ It’s always good that hear the sound of grilled pork belly:) Right now. if I eat grilled pork belly. It’s so good. lol~ If you cook pork belly like this, it won’t get messy even if you cook it for a long time. When the meat is well baked and pork oil is collected, add spring onions and garlic to make spring onion oil and garlic oil. Stir-fry green onions and garlic well so that they don’t burn, and when they are cooked, place them under the meat evenly. Turn the heat down a little. Cover the onion that was shredded on the meat. For sweetness and savory, just cut the onions and add. It’s the main character of the day. Ripened Kimchi is on the scene! In Korea, we eat a lot of ripened Kimchi as well as just made Kimchi. 🙂 It’s so old that it’s hard to just eat, so I washed it clean. Add 1 cup of water to keep the floor from burning. I prepared a timer. I’m going to cook for an hour 🙂 Add soybean paste and add savory taste. Add 2 tablespoons soy sauce in moderation, and if it tastes bland, add more soy sauce or salt later. Add 2 spoonfuls of sugar to neutralize the sour taste of cooked Kimchi. This is a popular fish sauce in Southeast Asia. If you don’t have it, you can add Korean fish sauce. Fish sauce is a little different from Korean fish sauce. If you only have Korean fish sauce, you can add 2 spoonfuls 🙂 I’ll balance the taste that add 2 spoons of Mirim. If you don’t have a Mirim, you can put rice wine or white wine. Kimchi stew or steamed kimchi is good to add anchovy stock, but if you are not comfortable preparing the broth, you can use Katsuobushi concentrates or anchovy concentrates like me. You can omit it if you don’t have it.~ I washed the kimchi, so I put enough red chili powder. Adjust the amount of chili powder according to the amount of ingredients.~ It’s a kelp powder, Because I didn’t put anchovy stock. There’s a kelp in the anchovy stock. Of course, it can skip 🙂 Today’s The main point of chef is perilla oil !! That’s a tip from a friend at the restaurant, and if you put in a lot of perilla oil, The savory taste will be exploding. It’s even better if you add perilla oil when you’re stir-frying kimchi. Now that we’ve added the sauce, add about 3 cups of water and prepare it for a long boil. Add water, dissolve the seasoning, cover and simmer for about 30 minutes. It’s been half an hour, and it’s starting to come out in delicious colors:) The minced garlic that you put later becomes a strong garlic-flavored food. If you like garlic, add it 10 minutes ago. I’ve been cooking for 60 minutes, but be careful not to burn.~ Samgyeopsal and aged kimchi are really well cooked. All you have to do is put it in a bowl and it’s over! To make it more spicy, I cut the hot spicy chili and put it on top~ Next time, I’m going to drinking with this food. Thank you for watching it !!