Kimchi Soft Tofu Stew (Kimchi Sundubu-jjigae)

Steps

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1. 1
   Prepare the anchovy broth: remove the heads and guts from the dried anchovies and set aside.
   ≈0:52
2. 2
   Peel the Korean radish and slice it into about 5 thin slices (roughly three ounces total).
   ≈1:33
3. 3
   Prepare the dried kelp: use a piece about the size of your palm.
   ≈2:20
4. 4
   Combine the anchovies, radish, and kelp in a pot with 4 cups of water. Cover and bring to a boil for 10 minutes, then lower heat and simmer for another 20 minutes (30 minutes total).
   ≈2:47
5. 5
   Strain the broth through a sieve to get a clear, golden stock and set aside.
   ≈3:22
6. 6
   Make the chili paste: mix 2 tablespoons of hot pepper flakes with 1 teaspoon of sesame oil.
   ≈4:06
7. 7
   Prepare the ingredients: chop the pork, onion, 1 large clove of garlic (minced), and green onion (about 0.5 cup).
   ≈4:44
8. 8
   Heat a little cooking oil in an earthenware pot or heavy-bottomed pot, then stir-fry the pork for 3 to 4 minutes.
   ≈5:31
9. 9
   Add the kimchi (about 0.5 cup) and continue to stir-fry.
   ≈6:24
10. 10
    Pour in 2 cups of the prepared broth and cover the pot.
    ≈6:30
11. 11
    Boil for about 7 minutes, then season with 1 teaspoon of salt and 0.5 teaspoon of sugar.
    ≈7:57
12. 12
    Add the chili paste mixture that was prepared earlier.
    ≈8:35
13. 13
    Gently add the soft tofu and 1 egg, then garnish with green onion.
    ≈8:52
14. 14
    Serve immediately in the hot pot alongside steamed rice and accompaniments. Enjoy while sizzling.
    ≈9:14