Well, what Korean cuisine will do without kimchi. This is generally not a certain dish, but a way of pickling vegetables. In this case, today we will use the Beijing kimchi cabbage. But with it, we cook spicy soup. Welcome to the table!
Green Bulgarian pepper cut into strips, onions cut thinly into half rings, green onions cut finely. Crush the garlic.
Warm up the pan with a thick bottom, put vegetable oil and start frying pork and cabbage kimchi. I used the wok pan.
Fry the meat for about 10 minutes. Then add the green and onions, fry for another 5 minutes.
Pour boiling broth and put in the green bell pepper.
After five minutes add funchoza. If you have tofu, you can cut it into cubes and add to the soup. Cook for another 5 minutes it needs more salt to taste. Pour the soup on plates, put the chopped garlic, cut into strips green onions (white part) and a few pieces of green hot pepper.