It is an absolutely Korean style comport food and easy and simple to cook.
And it is a perfect menu on the day like today.


Both way will help to clear the leftover vegetable in your fridge.




2-3 serving

• Any vegetables that ingredients suit for soup.

• 80-100g of pork belly, 30g lard
• 3 cloves of garlic, 1 spring onion
• Salt & Pepper, 1 Tsp Korean Chili coarse powder.

1. Melt lard in low medium heat
2. Add pork belly and garlic and fry it in high heat.(I)
3. Remove the pan from the heat and add chili powder (II)and stir well(III).
4. Put the pan in high heat and add vegetable and gently stir(IV) Then add 1l of water.
5. Boil high heat for 1 mins and season with salt.
6. Lower the heat and simmer for about 5-6 mins then serve.

It is not as much as spicy it looks because I use medium hot chili powder but If you prefer piping hot soup, add bird's eye chili. 






It is a recipe without chili powder. 


2-3 serving

• Any vegetables that ingredients suit for soup.
• 100-150g of pork belly, 30g lard
• 3 cloves of garlic, 1 spring onion
• Salt & Pepper, 1 Tsp soy sauce

1. Melt the lard in lower heat and then fry a spring onion for 1 mins. (I)
2. Add pork belly and stir in high heat (II) Add pinch of salt 
3. Then add vegetable and stir well(III) then add 1 Tsp of soy sauce.
4. Add about 1I of water and boil it 1mins in high heat (IV)
5. Simmer in 5~6 mins in low heat then serve.