¾ lb pork belly sliced very thin
1/2 small onion sliced
3/4 lb beef, pork, thinly sliced or Wild Seafood mix
1 Tbsp sesame oil
2 cups kimchi (the kind made with
Napa cabbage), roughly chopped
1/2 onion, chopped
2 cloves garlic, finely chopped
1 Tbsp Gochujang*** (Hot Korean Chili Paste)
1 Tbsp Gochukaru*** ( Korean Hot Chili Flakes)
1 Tbsp Japanese Miso or Dengiang(Korean Bean Paste)
1 Tbsp soy sauce
1 Tbs cooking wine (such as mirin or shaoxing)
3 cups of water
1/2 block of tofu, cubed
2 scallions, chopped
1 Tbsp Butter
*** Optional – This will make it hotter.
Sautee the meat and garlic
Add all the other ingredients and simmer for 15- 20 minutes until the
meat i is tender.
If using the Wild seafood mix, cook until the octopus is tender.
Garnish with onion tops and serve in a clay pot for an
Add Fresh Udon
noodles 5 minutes before serving for a variation or Serve with rice.