Steps

1. Thinly slice half an onion.
   🕒 00:58
2. Trim the tough ends from half a bag of enoki mushrooms and gently separate them.
   🕒 02:08
3. Trim the root ends of half a bunch of garland chrysanthemum and roughly cut the leaves in half.
   🕒 02:25
4. Cut half to one block of cotton tofu into bite-sized pieces.
   🕒 03:00
5. Cut 150g of thinly sliced pork belly into three equal pieces for easy eating.
   🕒 03:10
6. Cut 2 cod fillets into bite-sized pieces.
   🕒 03:36
7. Heat sesame oil in a pot and add 1 tbsp of sesame oil.
   🕒 03:54
8. Add 150g of thinly sliced pork belly to the pot and stir-fry.
   🕒 03:58
9. Add 150g of napa cabbage kimchi and stir-fry with the pork to release its flavor. (Key Tip: Using kimchi that has aged slightly in the refrigerator for a bit of tang will create a richer flavor.)
   🕒 04:07
10. Add gochujang, soy sauce, garlic, and ginger in order. Add 3 tbsp+ of gochujang, 3 tbsp+ of soy sauce, 1 clove of minced garlic, and 1 clove of minced ginger.
    🕒 04:26
11. Briefly stir-fry the kimchi, pork, and seasonings together to develop a rich flavor. (Key Tip: Stir-frying enhances the richness.)
    🕒 04:49
12. Add 1/4 cup of cooking sake (rice wine) and scrape the bottom of the pot to incorporate any flavorful bits.
    🕒 04:58
13. Add 4 cups of water and bring to a boil.
    🕒 05:07
14. Once the soup is boiling, add half a thinly sliced onion, 2 cod fillets, and half a bag of bean sprouts.
    🕒 05:35
15. Continue to simmer and cook the ingredients.
    🕒 05:56
16. Add the enoki mushrooms and tofu. Add half a bag of enoki mushrooms and half to one block of cotton tofu.
    🕒 06:15
17. Add the stems of the garland chrysanthemum to the pot and simmer briefly. Add the stems of half a bunch of garland chrysanthemum.
    🕒 06:20
18. Arrange your desired ingredients in the pot, and once cooked, it's ready. Lightly simmer the garland chrysanthemum leaves. (Key Tip: The aroma of garland chrysanthemum is best when eaten after a quick dip, like shabu-shabu.)
    🕒 06:25