Steps

1. Prepare the mixed seasonings. In a bowl, combine Gochujang 2 tsp, Miso 2 tsp, Hondashi (Bonito Stock) 1 tsp, Chicken Bouillon Powder 1 tsp, Cooking Sake (Rice Wine) 1 tbsp, Mirin (Sweet Rice Wine) 1 tbsp, Grated Ginger 8g, Grated Garlic 1 clove, and Fish Sauce 1 tbsp.
   🕒 00:19
2. Whisk thoroughly until well combined.
   🕒 01:28
3. Prepare the bean sprouts. Rinse bean sprouts quickly under running water and drain in a colander.
   🕒 01:39
4. Prepare the sweet potato. Wash sweet potato (120g) with the skin on, and slice it into approximately 1cm thick rounds for easier cutting.
   🕒 01:52
5. Stack about two slices of the cut sweet potato and cut them into 1cm wide strips, then cut them crosswise into 1cm cubes. (Tip: Cutting into 1cm cubes ensures even cooking.)
   🕒 02:36
6. Prepare the chives. Finely chop the stem parts of the chives (1/2 bunch). (Tip: The stems take longer to cook than the leaves, so chopping them finely ensures even cooking.)
   🕒 03:12
7. Cut the chive leaves into approximately 5cm lengths.
   🕒 03:54
8. Prepare the pork belly. Cut pork belly (80g) into bite-sized pieces.
   🕒 04:06
9. Separate the cut pork belly pieces by hand.
   🕒 04:13
10. Heat a pot over low heat.
    🕒 04:32
11. Add sesame oil (1 tbsp) to the heated pot, keep on low heat, add the sweet potato, and stir-fry gently for 1-2 minutes. (Tip: Stir-frying the sweet potato slowly brings out its sweetness and umami.)
    🕒 04:46
12. Once the sweet potato has a light sear, add the pork belly, sprinkle with a pinch of salt, and stir-fry until the pork changes color.
    🕒 05:13
13. Once the pork has changed color, add water (500cc).
    🕒 05:42
14. Add a small amount of the soup to the mixed seasonings, whisk well, and return it to the pot. (Tip: To prevent gochujang and miso from clumping, it's best to dissolve them in a little soup before adding them back to the pot.)
    🕒 05:52
15. Bring the soup to a slow simmer over low heat. (Tip: Simmering over low heat allows the sweet potato to cook slowly and release its sweetness.)
    🕒 06:16
16. Once simmering and scum appears, carefully skim it off.
    🕒 06:25
17. After skimming the scum, add the drained bean sprouts and cook for 1 minute. (Tip: Bean sprouts can cause food poisoning if not cooked thoroughly, so ensure they are heated through.)
    🕒 06:40
18. Turn off the heat after 1 minute.
    🕒 06:57
19. Finally, add the cut chives and cook them briefly using residual heat. (Tip: Cooking the chives with residual heat preserves their crisp texture.)
    🕒 07:06
20. The spicy and sweet soup is ready. Serve in bowls.
    🕒 07:23