Chungcheong-do Eolkeun-i Jjigae

1. Prepare the broth: In a pot, combine Water, Dried anchovies, and Dried kelp. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove the Dried anchovies and Dried kelp from the broth and discard.

2. While the broth is simmering, prepare the other ingredients: Slice the Pork belly into thin, bite-sized pieces. Cut the Napa cabbage and Korean radish into bite-sized pieces. Slice the Onion thinly. Chop the Green onions into 5 cm lengths. Trim the Enoki mushrooms and separate them. Cut the Firm tofu into 2 cm cubes.

3. Create the seasoning paste: In a small bowl, combine Gochujang, Gochugaru, Doenjang, Minced garlic, Minced ginger, Soy sauce, and Black pepper. Mix well until a smooth paste forms.