Steps

1. Thinly slice the white part of the leek diagonally.
   🕒 01:11
2. Cut the garlic chives into 3cm lengths.
   🕒 01:27
3. In a pot, add pork belly 150g, napa cabbage kimchi 80g, sesame oil 1 tbsp, and Tateru (Korean Chili Paste) 3 tbsp. Mix well until the pork and kimchi are coated.
   🕒 01:54
4. Heat the pot and stir-fry the mixed ingredients. Stir-frying brings out the fragrance of the chili and the umami of the ingredients.
   🕒 03:18
5. Once the meat changes color, add Cooking Sake (Rice Wine) 1/4 cup, pour in water 500ml, and bring to a boil.
   🕒 04:37
6. Once boiling, add the prepared leek 1 and soy sauce 2 tbsp, and simmer further.
   🕒 04:54
7. When the soup develops a red, savory flavor, add the prepared garlic chives 1/2 bunch.
   🕒 05:25
8. Briefly mix in the garlic chives, then add silken tofu 1 block by breaking it apart with a spoon. Adding it in chunks allows the soup to soak in more easily.
   🕒 05:34
9. After adding the tofu, continue simmering and finally drop in egg 1.
   🕒 06:34
10. Simmer until the egg is gently cooked.
    🕒 06:41
11. Taste and adjust seasoning with soy sauce or Tateru (Korean Chili Paste) if necessary.
    🕒 06:58