kelp & anchovy stock:
8 pcs dried korean anchovies for soup (bellies split and entrails removed)
1 pc dried kelp (6 x 4 cm)
2 cups water
2 tbsp sesame oil
80 g pork belly (diced)
1 tsp garlic paste
30 g kimchi (thinly sliced)
2 tbsp kimchi juice
2 tbsp gochugaru
1 tbsp gochujang
20 g enoki mushrooms (trimmed and separated)
20 g shimeji mushrooms (trimmed and separated)
20 g oyster mushrooms (sliced)
2 packets soft tofu (cut into large cubes, or sliced)
2 tbsp spring onion (sliced)
2 eggs (optional)
| Put the soft beancurd in gently and do not stir too hard so it does not break up into tiny pieces.
You may omit the kimchi for a cleaner flavour.
Add fresh vegetables such as cabbage or bok choy with the mushrooms.
Change the pork to chicken or beef if preferred.
Top the stew with the sliced spring onions and serve from the pot alongside steamed rice.