Cooking Instructions
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Step 1
In a pot, combine the
Water (1.4 L)
,
Korean Radish (to taste)
,
Fresh Ginger (2 slices)
,
Onion (1/2)
,
Dried Anchovies (8)
,
Garlic (2 cloves)
,
Shiitake Mushrooms (4)
, and
Kombu (to taste)
into a pot and boil for approximately 30 mins on medium heat.
Step 2
When the broth is done, strain out the ingredients but keep the shiitake mushrooms and chop them for the stew. Set the broth aside for the stew.
Step 3
Mince the
Garlic (3 cloves)
.
Step 4
Combine the
Fish Sauce (60 mL)
, garlic,
Korean Chili Flakes (30 g)
,
Sesame Oil (30 mL)
,
Granulated Sugar (25 g)
,
Sesame Seeds (9 g)
,
Sake (30 mL)
,
Sambal (15 g)
and set aside.
Step 5
Slice the
Pork Shoulder (225 g)
into small bite sized pieces or bite sized chunks and set aside.
Step 6
Chop the
Onion (1/2)
.
Step 7
Chop the
Kimchi (160 g)
.
Step 8
Add in the
Sesame Oil (30 mL)
, the sauce, onions and kimchi and cook for 5 minutes or until the onions are soft.
Step 9
Add in the pork and shiitake and cook it until the meat is cooked, approximately 5 minutes depending on how thick you cut the pork.
Step 10
Add in the broth and bring it to a low boil, approximately 3-5 minutes.
Step 11
Once the broth is at a low rolling boil, add in the
Silken Tofu (2)
and
Shrimp (10)
. Gently break the tofu into large chunks and cook for 2 minutes.
Step 12
Turn off the heat and add the raw
Eggs (2)
and let it sit for 1 minute.
Step 13
Cut the
Zucchini (1)
into slivers.
Step 14
Finely chop the
Scallions (3 stalks)
.
Step 15
Remove the root bottoms of the
Enoki Mushrooms (1 pckg)
.
Step 16
Remove the bowl from the stove and add the enoki mushrooms, zucchini, scallion and
Toasted White Sesame Seeds (to taste)
.
Step 17
Serve immediately and enjoy with some rice!
