2020-08-13 / test@t

Kimchi border

Kimchi border
  • 400 g pork flank or brisket
  • 400 g ready-made homemade kimchi (over a month is better)
  • vegetable oil
  • 2 tbsp soybean paste dendyan or dark miso
  • ground red chili (optional)
  • 250 g hard tofu
  • 1 small bunch of green onions
  • boiled rice for serving


Step 1
Heat oil in a heavy-bottomed saucepan, add the meat and fry until golden brown, about 5 minutes.
Step 2
Cut the tofu into medium rectangular pieces and place on top of the kimchi and meat, without stirring especially - just pour the broth over the tofu. Cover with a lid, cook for 5-7 minutes.
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