Kimchi over Buckwheat Cake and Pork



The dish will render a new taste when the winter kimchi is quite much fermented.



Materials(makes for four) and Precooking

2 cakes (four-inch cubes) buckwheat cake
1/2 head Chinese Cabbage Kimchi
100g (0.2 pounds) slice and boiled pork
50g (0.1 pound) dropwort
@ sauce
2 spoons soy sauce
1 spoon each minced scallion, roasted sesame seeds
1/2 spoons each minced garlic, sesame seed oil
1/2 teaspoon sugar
a small amount of ground chili
pork choose the meat from head, rib, or neck. Put a generous amount of water in a saucepan. Add slices of ginger and put the chunk of meat in the pan. Bring it to boil. When it starts to boil, add soysauce paste. boil it long enough so that the inner part of the meat does not remain half-cooked.
cabbage kimchi clean the leaves of stuffing. Cut into 1cm (1/2 inch) slices.
dropwort clean and cut into 3cm (1 inch) pieces.
  1. Some of the materials and most of the wares actually needed are not included in the materials list, assuming they are readily available in any home.
  2. Metric values are approximated into pounds and inches, as they are not absolutes.

Cooking
  1. Mix the kimchi slices well with sesame seed oil, roasted sesame seeds and sugar.
  2. Cut buckwheat cakes into 1cm (1/2 inch)-thick slices, pork into thick strips.
  3. Scald dropwort in boiling salted water.
  4. Sauce; mix soy sauce with the rest of the sauce materials.
  5. Place slices of the buckwheat cake in a plate and cover them with kimchi, pork and dropwort. Pour spoons of the sauce just before serving.
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