Kimchi-jeongol (Kimchi Hot Pot)

How to make it

1. 1

   Put 159g of soybean sprouts, 500g of pork picnic shoulder, two heaping cups of mukeunji, 3 Tbsp of kimchi brine, and 3 cups of water in a pot and turn on the heat.

2. 2

   Add 1 Tbsp of minced garlic, 2 Tbsp of regular gochugaru, 1 Tbsp of hot gochugaru, 1 tsp of MSG seasoning, 1 Tbsp of dasida, ½ Tbsp of sugar, black pepper, and ½ Tbsp of vinegar.

3. 3

   Boil it for 5 minutes.

4. 4

   Let it sit off the heat for about 30 minutes.

5. 5

   Slice one block of tofu, lay it on top, and add the chopped scallions.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• Too salty? Add more water or stock. A block of tofu or a potato will soak up the salt.