I seared some pork loin ( I highly recommend to use port ribs or belly for flavoring) and added two half split head of kimchi and add a little bit of water and simmered it for 45min. The kimchi was a quiet fermented so I sprinkle a table spoon of sugar. It balances sour flavor of kimchi. Before serving, I drizzled a little bit of sesame oil.
by geehunee