Solo Cooking God's Kimchi Sulbap
A spicy hangover rice dish made by simmering rice and tofu in a rich kimchi stew base, enriched with rendered pork shoulder fat, resulting in a thick and hearty meal.
Ingredients needed 1 servings
Recipe
Cooking tips
- If you want the intense savory taste of restaurant food, add about 1/3 tbsp of beef dashida or chicken stock when boiling the stew.
- Long boiling causes the rice to absorb all the liquid, making it thick. If you prefer a soupier consistency, add the rice and boil briefly, then turn off the heat immediately.
- If using less fermented kimchi instead of sour kimchi, add about 1/2 tbsp of vinegar to enhance the sourness.
Recommended for
- Those looking for a warm and hearty hangover dish to settle the stomach after a night of heavy drinking.
- Lovers of alcohol who want a single kimchi stew to serve as both a meal and a drinking snack.
- Those with Korean palates who love the deep and heavy broth flavor of pork and kimchi.
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