Second time making it with this recipe was even better than the first! I left out tofu at the end since it was plenty already, but I will probably toss it in during later meals. This time around, I followed the norecipes one.
Cost breakdown (in rmb):
- gochujjang (from last time)
- white wine (from ramen)
- soy sauce
- salted seaweed
TOTAL: 0 ($0 USD)
- white button mushrooms (more than needed): 6.18
- large white onion: 3.66
- fatty pork belly: 16.8
- enoki mushrooms (more than needed): 7
- ginger (more than needed): 2.7
- green onion (more than needed): 1.17
- kimchi (more than needed): 15.8
- tofu (didn’t use): 2.1
TOTAL: 55.41 ($8.12 USD)
The first step was to chop up the white onion, garlic, and fatty pork.
While sautéing the garlic, sliced onion, and pork belly a bit before adding water for soup, I chopped up the enoki and white button mushrooms.
Enter: the most crucial ingredient — kimchi! I added in the kimchi with some of the kimchi juice. While that was boiling up, I added in the gochujjang, miso, a splash of soy sauce, and rice wine.
Shortly thereafter, it was ready to eat! I had some rice cooking on the side once I had my mixture ready. I also bought some kim, or salted dried seaweed, because I love eating it with rice. Right before serving, I put in a slice of butter (yes, butter!) and some freshly cut scallions. Soooo delicious!
The above ingredients were plenty for 2 bowls. There are enough leftovers for probably 4 more servings.