step 1
In a pot, combine the Water (6 cups), 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 (4 Tbsp), garlic, Korean Chili Flakes (4 Tbsp), Sesame Oil (2 Tbsp), Granulated Sugar (2 Tbsp), Sesame Seeds (1 Tbsp), Sake (2 Tbsp), Sambal (1 Tbsp) and set aside.
step 5
Slice the Pork Shoulder (8 oz) into small bite sized pieces or bite sized chunks and set aside.
step 6
Chop the Onion (1/2).
step 7
Chop the Kimchi (1 cup).
step 8
Add in the Sesame Oil (2 Tbsp), 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 Eggland's Best Classic 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 Mushroom (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!
