Soondubu Jigae (Korean Soft Tofu Stew)

Ingredients

• 10 anchovies large dried, heads and belly removed, this is easier than it sounds
• 1/3 daikon radish a small, 5 ounces, peeled, washed, and sliced thinly
• 1 dried kelp 6 x 4 inch piece of
• 3 dried shiitake mushrooms
• 5 cups water
• 1 tablespoon vegetable oil divided
• 2 cloves minced garlic
• 1 small onion thinly sliced
• 1 cup pork belly or any other cut of pork, about 2-3 ounces per serving, cut into small pieces
• 1 cup kimchi roughly chopped, most of the jarred kinds are already cut
• 2 teaspoons salt
• 1 teaspoon sugar
• 4 tablespoons Korean chili flakes
• 2 teaspoons sesame oil
• 1 package silken tofu if you can find it, use a Korean brand, as it’s a denser, richer tofu!
• 2 eggs
• 1 scallion diced into small rounds