Pork kimchi (chilled pork kimchi) | Koh Kentetsu Kitchen

・Use your favorite cut of pork for shabu-shabu.
・If you like, you can add Japanese ginger or celery.
・You can increase the amount of soy sauce to 1 and 1/2 tablespoons.
・If you leave the pork on high heat, it will harden quickly, so reduce the heat to low.
・In step 1, take out the pork as soon as it changes color, and remove the moisture completely with kitchen paper.
・By mixing the cooked pork with sesame oil, it becomes tender and flavorful.
・When cutting a cucumber, cut it lengthwise, then cut it in half and thinly slice it diagonally.
・Slice the green onion.
・In step 3, soy sauce and vinegar are added first, so that the flavors blend in and the pork becomes tender.
・It is good to use Chinese cabbage kimchi that is slightly sour.
・Adding more white sesame than the amount will make it more delicious.
・If you cool it further in the refrigerator after completion, the taste will become familiar and it will be more delicious.