How to make Kimchi Spicy Soft Tofu Stew Recipe

About:

This is one of my favorite Korean dishes. I order this dish at Korean restaurants every visit. I would like to recreate the taste at home so here it is. It tastes very authentic. It is perfect for the cold weather to warm your body.

Ingredients

[Fish Broth Soup Base]

16 large Dried Anchovies (remove head and guts) – https://amzn.to/2UHX5OQ
8 slices Radish – https://amzn.to/3dEbUL2
2 pcs Dried Kelp (seaweed) – https://amzn.to/2Jqg8Iq
6 to 8 cups water

[Chili Paste Mixture]

2 tbsp Korean Hot Pepper Flakes – https://amzn.to/2UsZRbG
1 tsp sesame oil – https://amzn.to/2QSBK4j

[Stew Meat]

Pork Belly Meat – https://amzn.to/2QW5IEn
Onion – https://amzn.to/3arLVVf
Garlic – https://amzn.to/2yiziO1
Well-fermented Kimchi – https://amzn.to/2vWrm44
Salt to taste – https://amzn.to/3bAPpVA
Sugar to taste – https://amzn.to/3aDW0i1
2 tube of Soft Tofu (sundubu / soon tofu) –
If you cannot find soon tofu, use Silk Tofu – https://amzn.to/2UuLJyZ
2 eggs – https://amzn.to/2UQRpCq

Steps

[soup base]

Chop the radish and slice thinly in round
Remove the head and guts of the dried anchovies
Wipe lightly the dried kelp
Put all ingredients in the pot and add water
Bring to boil and boil it for 10 minutes then reduce the heat to low and boil another 20 minutes
Remove from the heat and train, set it aside

[chili paste mixture]