Korean Stew recipe

** Use disposable paper cups (approximately 192 ml) for cup units

Pork kimchi stew (for mixing with rice)

1. Add 1 spoon of cooking oil, 1 cup of pork, 3 soy sauce, 1 sesame oil, 2 red pepper paste, 1 spoon of minced garlic and stir-fry.
2. Add 1 spoon of red pepper powder, 1 1/2 potatoes, 1 cup of water, onions, green onions, and Cheongyang red pepper in moderation.
3. Stir-fry it so that the seasoning is evenly mixed, then add 2 spoons of red pepper powder and stir-fry it.
4. Keep boiling and turn off the heat when there is not enough soup left.

Soybean paste stew (with the taste of the one at a meat restaurant)

1. Prepare a pot for stew and cut onions, zucchini, and potatoes into small pieces to put it into the pot
2. Before turning on the heat, add 3 cups of water and 2 sliced garlic and boil it over medium heat.
3. When it boils, add soybean paste 3 and ssamjang 2 and stir with a spoon.
4. Remove the foam and finish with 2 spoons of red pepper powder, tofu, green onion, and cheongyang red pepper.

7-minute kimchi stew.

1. Put 4 cups of water and 300g of pork in a pot.
2. Add half a spoon of soybean paste and boil it. (Keep removing the foam)
3. When water boils, add 1/4 head of kimchi, 1 spoon of soy sauce, 1.5 spoons of red pepper powder, half an onion, 1 spoon of minced garlic, 1 side of green onion, and 1 piece of cheongyang pepper and boil it well.

Red pepper paste stew