In a large pot, combine 1500g Water, Dried Anchovies, and Dried Kelp (Dashima). Bring to a boil, then reduce heat and simmer for 15 minutes. Remove Dried Anchovies and Dried Kelp (Dashima), straining the broth if desired for clarity.
2
Thinly slice the Zucchini into half-moons. Julienne the Carrot. Chop 30g of the Green Onions into 2cm pieces, and thinly slice the remaining 20g for garnish.
3
In a bowl, season the Pork Belly with 15g Soy Sauce (Jin Ganjang) and 1g Black Pepper.
