Kimchi Nabe

Bahan-bahan (4 porsi)

• 1 lb kimchi ((cut if necessary))
• ½ onion
• 14 oz medium-firm tofu (momen dofu) ((1 pack))
• 6 leaves napa cabbage
• 1 Tokyo negi (long green onion) ((or 3 green onions/scallions))
• ⅓ carrot
• 3 stalks garlic chives (Chinese chives or Nira)
• 7 oz enoki mushrooms ((1 pack))
• 6 oz bean sprouts
• 13 oz sliced pork belly
• 1 Tbsp toasted sesame oil
• 4 cups dashi (Japanese soup stock) ((see recipe below; or use chicken broth))
• ¼ cup iriko/niboshi (boiled and dried anchovies)
• ⅓ oz kombu (dried kelp) ((about 3 x 4 inches, 7.6 x 10 cm per ⅓ oz))
• 4 cups water
• 1 Tbsp sake
• 1 Tbsp gochujang (Korean chili paste)
• 1 tsp gochugaru (Korean pepper flakes)
• 1 Tbsp sugar
• 4 Tbsp kimchi juice
• 1 Tbsp soy sauce
• 1 Tbsp miso ((you can use any type of miso))
• ½ tsp Diamond Crystal kosher salt