Easy, Spicy, and Tasty Korean-Style Kimchi Soup

Ingredients

• 300 grams Sliced beef belly (or pork
• chicken)
• 1 bag Bean sprouts
• 1 bunch Chinese chives
• 1/2 bag Enoki mushrooms (shiitake mushrooms
• or shimeji mushrooms)
• 1 Japanese leek
• 1/3 Carrot
• 60 grams ~ (to taste) Nappa cabbage kimchi
• 4 tbsp Miso
• 3 tbsp Gochujang
• 1 tbsp Sugar
• 2 tbsp Soy sauce
• 3 tbsp Sesame oil
• 1000 ml Water
• 1 tbsp Japanese dashi powder

Instructions

1. Mix the seasonings well.
2. Chop all the vegetables, except for the bean sprouts, into bite-size pieces.
3. Cut the meat into bite-size pieces, and briefly stir-fry.
4. You don't need oil in a non-stick frying pan.
5. Add water and dashi powder to a pot, and bring to a boil.
6. When it starts to boil, add the meat and vegetables.
7. Add Step 1 seasonings and kimchi into the pot, and bring to a boil.
8. Mix everything together, and it's done.
9. Adding tofu is also tasty.
10. If you add udon noodles, it can be a main dish.
11. Add plain cooked rice into the leftover soup, and pour beaten eggs, to make rice porridge.
12. This tastes so good after drinking!