1. Start by marinating pork belly in some chili flakes and set aside.
2. Add chicken stock to a bowl to bring to a rolling boil, and throw in dried anchovy, kelp and a dash of tuna extract.
3. Simmer for 3 mins and remove anchovy and kelp.
4. Soak dried shiitake mushrooms in boiling water, squeeze and slice into ribbons.
5. Continue prepping your veggies, slice your tofu, green onion, white onion and set aside.
6. In a clean pot on med high heat, caramelize your pork belly for about 2 mins, then add sour kimchi and sauté for another 3 mins, until cabbage is wilted.
7. Add your dashi broth to almost cover…. Add garlic paste and soy sauce. Then top with scallion whites, white onion, mushroom, tofu and simmer for 10-15 min and let everything come together.
8. Crack a few eggs into the soup, season with sesame oil and garnish with scallion.
9. Eat this with rice and thank me later.
