Kimchi Soondubu Jjigae recipes

Ingredients

• 1 (11-ounce) package of extra soft tofu
• 2 teaspoons sesame oil
• 3 ounces thinly sliced pork belly, cut into bite size pieces
• ½ cup fully fermented sour kimchi, cut into bite size pieces
• ¼ of an onion, chopped
• 1 teaspoon minced garlic
• 1 tablespoon (or more) gochugaru, Korean red pepper flakes
• 3 tablespoons kimchi juice
• 1 cup anchovy broth (recipe follows)
• ½ -1 tablespoon fish sauce, depending on preference
• salt
• black pepper
• ½ a bundle of enoki mushrooms, ends trimmed
• 1 egg
• 1-2 scallions, chopped
• 2 cups water
• 6 medium-large dried anchovies, heads and guts removed
• 1 (4-inch) square piece of kelp (Dashima)
• ½ a slice of peeled Korean radish, about 2 inches thick
• ¼ of an onion, peeled and left in tact

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