Kimchi Jjim

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

Slice the Pork belly into thick, bite-sized pieces. Roughly chop the Aged napa cabbage kimchi. Slice the Onion thinly. Mince the Garlic. Chop the Green onions into 5cm lengths. Slice the Firm tofu into 2cm thick pieces. Trim the base of the Enoki mushrooms.

In a large, heavy-bottomed pot or Dutch oven, place the sliced Onion at the bottom.