Fiery Korean Tofu Soup With Pork Belly And Kimchi

1. 1

   To make the anchovy/kelp stock, place the dried anchovies, radish and dried kelp in a pot and add 4 cups of water. Cover the pot and boil over a medium heat until it starts boiling. Then reduce the heat to the low and boil the stock for another 20 minutes or so. Remove the stock from the heat and strain the stock. Leave this to the side and start making the fiery paste.

2. 2

   Heat up earthenware pot for a couple of minutes until the pot is hot. Add the vegetable oil, onion and garlic and fry with a wooden spoon until fragrant (about 1 minute, but make sure not to burn the mixture). Add the pork belly and stir until the pork is no longer raw. Add the kimchi, the soybean paste and half of the stock you've made earlier. Cover the pot and cook on medium heat for another 7 or 8 minutes. Add the salt, the sugar and stir well. Add the soft tofu, the silken tofu (squeeze out the two halves of the tube). Gently stir (try not to mush the tofu) and then add the rest of the pre-made stock. If the pot looks too dry, add a bit of water. Separately mix the hot pepper flakes with some sesame oil in a bowl and then add to the tofu pot that is bubbling away. Crack an egg right before serving and let it sizzle for 1 minute. Add some whole dried chilies. Sprinkle some spring onion over the pot and this little hot pot is ready to be enjoyed!

* Per serving · 4 servings · Values may vary.