Cooking Instructions
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.
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.
3.
Mince the
Garlic (3 cloves)
.
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.
5.
Slice the
Pork Shoulder (8 oz)
into small bite sized pieces or bite sized chunks and set aside.
6.
Chop the
Onion (1/2)
.
7.
Chop the
Kimchi (1 cup)
.
8.
Add in the
Sesame Oil (2 Tbsp)
, the sauce, onions and kimchi and cook for 5 minutes or until the onions are soft.
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.
10.
Add in the broth and bring it to a low boil, approximately 3-5 minutes.
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.
12.
Turn off the heat and add the raw
Eggland's Best Classic Eggs (2)
and let it sit for 1 minute.
13.
Cut the
Zucchini (1)
into slivers.
14.
Finely chop the
Scallions (3 stalks)
.
15.
Remove the root bottoms of the
Enoki Mushrooms (1 pckg)
.
16.
Remove the bowl from the stove and add the enoki mushrooms, zucchini, scallion and
Toasted White Sesame Seeds (to taste)
.
17.
Serve immediately and enjoy with some rice!
