Easy, Spicy, and Tasty Korean-Style Kimchi Soup

• 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

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!

beef belly, sprouts, chinese chives, enoki mushrooms, carrot, cabbage, gochujang, sugar, soy sauce, sesame oil, water

Taken from cookpad.com/us/recipes/152954-easy-spicy-and-tasty-korean-style-kimchi-soup (may not work)