Korean Kimchi Pot

Overview

How to cook Korean Kimchi Pot at home

Bacon (pork belly is also available), shrimp are ready
Cut tofu into cubes, remove roots from enoki mushrooms, and cut carrots into strips
Dried radish, spicy cabbage (any other brands are acceptable)
Heat a small amount of oil, put the bacon into the pan and fry out the fat
Add a few slices of ginger and stir-fry until fragrant
Put the dried radish and spicy cabbage into the pot and stir-fry together
Add appropriate amount of water and hot sauce (as much as you like)
Arrange the shrimps, enoki mushrooms, carrots and tofu in the pot and bring to a boil over high heat (radish, pickles (you can add salt at your own discretion))
Transfer to the pot and cook over low heat for a few minutes (omit this step if you don’t have a casserole)
It can be eaten with green vegetables