Steps

1. Lightly scrub the dirt off Burdock root 1 pc with a brush.
   🕒 00:16
2. Thinly slice the Burdock root. [Key Tip!] Be careful not to wash off too much dirt, as it will diminish the flavor.
   🕒 00:26
3. Soak the thinly sliced Burdock root in water that just covers it for 5-10 minutes to remove bitterness.
   🕒 00:38
4. Cut Carrot 1/5 pc in half, and slice into half-moons with the peel on. [Key Tip!] The peel contains good aroma and sweetness, so do not remove it.
   🕒 00:51
5. Make cross-shaped incisions on Daikon radish 1/5 pc with the peel on, and slice into wedges.
   🕒 01:04
6. Tear Konnyaku jelly 1 sheet by hand. [Key Tip!] Tearing by hand creates an irregular surface, allowing the flavors to penetrate better.
   🕒 01:26
7. Rub Konnyaku jelly with Salt 1 tsp and let it sit for about 5 minutes to remove bitterness.
   🕒 01:42
8. Thinly slice Green onion 1 stalk diagonally.
   🕒 01:57
9. Cut Fried tofu pouch 2 pcs into small pieces.
   🕒 02:14
10. Tear Maitake mushroom 1 pack into bite-sized pieces by hand.
    🕒 02:31
11. Drain the blanched Burdock root in a colander and pat it thoroughly dry with paper towels. [Key Tip!] Remaining moisture can cause oil splattering, so wipe it off well.
    🕒 02:41
12. Rinse the blanched Konnyaku jelly with water.
    🕒 03:06
13. Heat Sesame oil 1 tbsp in a frying pan and sauté the Burdock root.
    🕒 03:25
14. When the Burdock root becomes fragrant, add the Carrot, Daikon radish, and Pork belly chunks 200g. Sauté until the pork is cooked through. [Key Tip!] Add the pork in a single layer to prevent sticking.
    🕒 03:45
15. Once the pork is cooked, turn off the heat temporarily, and add the Konnyaku jelly, Fried tofu pouch, Maitake mushroom, and Water 1L.
    🕒 04:18
16. Add Hondashi (Japanese soup stock) 2 tsp, Soy sauce 1 tbsp, Mirin (Sweet Rice Wine) 3 tbsp, and Cooking Sake (Rice Wine) 2 tbsp, and mix well.
    🕒 04:46
17. Bring to a boil over high heat, then reduce to low heat. Skim off only the scum that appears at the beginning. [Key Tip!] Remove only the initial scum; the remaining scum contributes to the sweetness.
    🕒 05:01
18. Cover and simmer for 20 minutes over low heat to bring out the sweetness of the vegetables.
    🕒 05:27
19. After simmering for 20 minutes, open the lid and add Grated ginger 1 tbsp, Green onion, and Sesame oil 1 tbsp.
    🕒 05:34
20. In a separate bowl, place Miso paste 4 tbsp and dissolve it with a little soup stock. [Key Tip!] If there are many ingredients, dissolving the miso beforehand helps prevent lumps.
    🕒 05:58
21. Add the dissolved Miso paste to the pot and warm it through.
    🕒 06:17
22. Once warmed, turn off the heat and it's ready. Serve in bowls.
    🕒 06:34