I recommend this kimchi 😋✨ pork kimchi
"Yoon family's proud kimchi" that I often buy these days
"Kimchi-kun Mark" is written on "aged fermented kimchi" from Korea as a certificate of Korean government certification (The second picture is Kimchi-kun)
Products with this mark have been proven to be properly fermented and aged using traditional Korean methods, and it is a guide to choose fermented kimchi with lactic acid bacteria working well.
In addition, lactic acid bacteria proliferate in the fermentation process and produce lactic acid, which creates a unique acidity and flavor, and the fermented lactic acid bacteria improve the intestinal environment and enhance immunity 😋✨✨
I made pork kimchi last night!!
Ingredients (for 2 people)
Pork belly As much as you like (I made it with about 230g this time)
1 / 2 bunch of chives
The amount of kimchi you like
Sesame oil
mirin tablespoon 1
Cooking wine tablespoon 1
Your favorite yakiniku sauce
How to make
① Cut pork belly into bite-size pieces and fry with a little sesame oil. Add mirin, cooking sake, and yakiniku sauce and fry until the color of the meat changes.
② Put the meat in the frying pan to the edge, put sesame oil in the empty place, add kimchi and fry (it is delicious to make grilled kimchi)
After entwining the kimchi, spread the whole and leave it for a while to feel like baking.
③ Cut the leek into bite-size pieces, put it in just before turning off the heat and fry it quickly ✨
Today's easy mealRecipes within 10 minutes Fermented food you can buy at the supermarket Recipe for less than 0 yen Creator Growth Lab






















































































