15-20 large kimchi leaves, preferably thin 15-20 thinly sliced pork belly 2 cups anchovy kelp broth, chicken or vegetable broth1/2 cup kimchi juice from Jar2T kochugaru /Korean pepper flakes1T minced garlic1teasp sugar(optional)
Place long kimchi on the cutting board, top with a pork belly slice, tightly roll so it won't fall apart during cooking. Place all the rolls in a pot.Combine broth, kimchi juice, kochugaru, garlic and sugar, mix well. Gently pour over roll-ups. Cover cook for 10mins, reduce the heat medium-low, cook for another 10mins.