May 17, 2020
Start your dashi broth by bringing 8 dried anchovies & 6x4 dried kelp, & 4 cups water to a boil in a small saucepan. Once it comes to a boil, lower the heat and simmer for 30 min. Drain out the anchovies and kelp. Reserve the broth.
While your dashi broth is simmering, mince 4 cloevs garlic and chop 1/2 cup onion into small cubes. Dice 1/2 cup beef or pork. You can sub the meat for mushrooms instead or skip it entirely.
Heat an earthenware pot or any small pot with a bit of oil. Cook the garlic and onion for 5-10 minutes until the onion is translucent.
Raise heat to medium and add 1/2 cup kimchi and diced beef. Add dashi broth and bring to a boil.
Add 1 tsp salt, 1 tbsp gochugaru, 1 tsp sesame oil, 1 tube silken soft tofu and bring to a boil again until everything is heated through. Crack 2 eggs in when you are ready to serve.
Enjoy with rice!