Pot kimchi and rice: Everyone will love it!

Do you want to try a dish that has a sweet and sour kimchi flavor that will make your taste buds tick? Then you should cook pot kimchi and rice!~

Main ingredients:

- Finely chopped cabbage kimchi (200g)

- Kombu water (2 cups/400ml)

- Soaked rice (350g)

- Planer pork belly (150g)

- Black pepper powder (a pinch)

- Cooking wine (1T)

Seasoning ingredients:

- Sesame oil (1T)

- Sesame seeds (1/2T)

- Chopped green onion (1T)

- Soy sauce (3T)

- Red pepper powder (1T)

- Minced garlic (1T)

Pot kimchi and rice cooking procedure:

1. Cut the planer pork belly (150g) into bite-sized pieces.

2. In a hot clay pot, stir-fry the planer pork belly with cooking wine (1T) and black pepper powder (a pinch). Then add the finely chopped cabbage kimchi (200g), red pepper powder (1T), and sesame oil (1T) and stir-fry some more.

    - Tip: Use well-fermented cabbage kimchi for a better flavor and aroma.

3. Add the soaked rice (350g) and kombu water (2 cups/400ml) to the pot and bring it to a boil. Cover the pot with a lid.

    - Tip: To make kombu water, soak the kombu in water for about an hour.

4. Lower the heat to medium and simmer for about 5 minutes. Then lower the heat to low and steam for about 10 minutes.

5. In a small bowl, mix the soy sauce (3T), minced garlic (1T), chopped green onion (1T), red pepper powder (1T), sesame oil (1T), and sesame seeds (1/2T) to make a marinade.

6. Transfer the pot kimchi and rice to a serving bowl and drizzle the marinade over it.

This recipe is by culinary researcher Yoo Gwi-yeol, who is a nationally certified cooking skill master and a grand prize winner at the Seoul International Food & Tableware Expo.

(Source: EBS)