Main Ingredients:
Kimchi: appropriate amount; Pork belly with skin: appropriate amount; Hot pot noodles: appropriate amount.
Auxiliary Ingredients:
Tofu: appropriate amount; Bean sprouts: appropriate amount; Kelp: appropriate amount; Fish balls: appropriate amount; Fish fillets: appropriate amount; Ham: appropriate amount.
Seasonings:
Scallions: appropriate amount; Sichuan peppercorns: appropriate amount; Star anise: appropriate amount; Ginger: appropriate amount; Soy sauce: appropriate amount; Monosodium glutamate: appropriate amount; Salt: appropriate amount.
Taste: Mildly spicy; Cooking method: Boiling; Time required: 45 minutes; Difficulty: Advanced.
Steps to Make Korean Army Stew
Slice the pork belly with skin.
Wash the bean sprouts.
Cut the tofu into pieces.
Cut the ham into pieces.
Prepare some fish balls and fish fillets.
Cut the kelp into pieces.
Cut the kimchi into pieces.
Put oil in the pot, add Sichuan peppercorns and star anise, and stir-fry until fragrant over low heat.
Add the pork belly and stir-fry until the fat is rendered.
Add scallions and ginger, and stir-fry until fragrant.
Add the kimchi and stir-fry.
Add soy sauce.
Add an appropriate amount of water.
Add bean sprouts and kelp. Since these two ingredients are not easy to cook, they should be boiled in the pot before being transferred to the hot pot.
Add salt.
Add monosodium glutamate.
Add hot pot noodles. Actually, it’s best to use instant noodles, but we had some leftover hot pot noodles at home, so we used those instead.
Turn off the heat and transfer to the hot pot.
Add tofu, ham, fish balls, and other ingredients to be cooked in the hot pot. Place the pot on an alcohol stove and enjoy while cooking.
