Preparation time: 25 minutes
Servings: 2

INGREDIENTS

• 500g kimchi
• 200g pork belly
• 1 lotus root
• 6 spring onions
• 1 pack silken tofu
• 1 pack shimeji mushrooms

Broth:

• 1 kombu
• 1 liter water
• 5 dried anchovies

Sauce mix:

• 3 Tbsp gochujang (Korean spicy paste)
• 1 Tbsp chili flakes
• 1 Tbsp soy sauce
• 1 Tbsp sesame oil
• ¼ tsp black pepper

PREPARATION
Peel the lotus root and cut it into thin slices. Remove the bottom of the shimeji mushrooms, and disentangle them. Slice the pork belly, and remove excess fat. Cut the tofu into slices, and the spring onions into three parts. Mix the ingredients for the sauce mix in a bowl.

Put the kombu in a pan, and add 1 liter of water. Bring the water to a boil slowly, and take out the kombu once the water starts boiling. Add the dried anchovies, and boil it for 20 minutes. Then take out the anchovies.

Add the sauce mix to the broth, and stir. Add the kimchi with the kimchi juice, pork belly, and spring onions, and bring it to a boil. Boil it for about 20 minutes over medium high heat. Add the tofu, shimeji, and lotus root in the final 5 minutes. Season with soy sauce and sesame oil.