16:I[78717,["3572","static/chunks/70e0d97a-42e00fc0553a9af1.js","7902","static/chunks/54a60aa6-8919d52599b94dc4.js","8680","static/chunks/8680-4661d01afedda287.js","8206","static/chunks/8206-97f99990d2f552d8.js","3145","static/chunks/3145-f076e719ef02a2b4.js","5762","static/chunks/5762-40e845714d2b22a4.js","9155","static/chunks/9155-a2ff1e34f6924dea.js","9064","static/chunks/9064-9247ed3c5a5fee7c.js","411","static/chunks/411-1690e4d51a9bfbb4.js","3184","static/chunks/3184-f5798698d8c393a8.js","7598","static/chunks/7598-3da435c9e6caf787.js","4386","static/chunks/4386-82db2e505c49e3f2.js","7229","static/chunks/7229-083e70ff403fd87e.js","760","static/chunks/app/(main)/(recipes)/recipes/%5Bslug%5D/page-948514e86954924b.js"],"default"] 17:T449,

Set a 3-4L pan on a kitchen scale and measure everything directly into the pan (less dishes!)

Measure out the kimchi solids and brine directly into your pan.

Split your scallions into whites and greens. Coarsely chop the whites and add to your pan. Finely slice the greens and set aside.

200g is half of a standard block of tofu. Slice it up into bite size pieces however you want. Set aside with scallion greens.

If you want a lot of garlic flavor, use a garlic crusher. If you want less, slice it. Add half to your pan and set the other half aside with the tofu and scallions.

The cut for the sausages is a little tricky to describe, but you basically want an X sliced into one end that goes halfway up the sausage lengthwise — like a really deep Phillips-head screw. Add them to your pan.

Slice the pork into bite size pieces how ever you want. Add to your pan.

Measure the gochujang, gochugaru, sugar, msg, sesame oil, and lactic acid directly into your pan.

Add the rice water and nestle everything in so that it’s mostly submerged.

Kimchi Raikkonen

yield

time

ingredients

steps

Assemble

Simmer

Finish

Serve