1. First, prepare the ingredients needed to make the broth: 7~8 dried anchovies, with the head and viscera removed; sliced white radish, about 5~6 slices; and a palm-sized dried kelp.
2. Put these ingredients into the pot, add 4 cups of water (baking measuring cup, 1 cup ≈ 240ml), cook on medium heat for 10 minutes, then turn to low heat, and continue to cook for 20 minutes.
3. After turning off the heat, filter the impurities in the soup to obtain the stock for later use.
4. Heat a small casserole and put a tablespoon of sesame oil.
5. Cut 1/4 onion into cubes, mince a clove of garlic, cut a soaked dried shiitake mushroom into thin slices, put it in a pot, and stir-fry on medium heat to get the aroma.
6. Add about 50g pork belly slices and stir-fry until the color changes and the oil becomes oily.
7. Pour in half a cup of kimchi and stir-fry for a while.
8. Add 2 cups of stock prepared earlier.
9. Add 1 tablespoon of Korean chili powder. Stir well and bring to a boil.
10. About 200g of soft tofu, do not need to cut, use a spoon to dig large pieces and put them in the pot
11. Sprinkle with appropriate amount of green pepper and chopped green onion, season with a little salt, and a little sugar to make it fresh. Cook for about 2 minutes.
12. Finally, beat in an egg, don't stir it, remove from the heat after 2 to 3 minutes, and stir it before eating.
Tips:During the stewing process, if you feel that the amount of stock is not enough, you can add it at any time;
If you are not very spicy, you can halve the amount of chili powder.
