Steps

1. Slice 2 Green Onions diagonally. (Key Tip!) Cut them as if you're cutting the cutting board to achieve clean, separated slices.
   🕒 03:00
2. Cut 1/2 bunch Garlic Chives into 5cm lengths.
   🕒 04:03
3. Trim the roots of 1 pack Enoki Mushrooms and separate them into bite-sized clusters.
   🕒 04:17
4. Cut 1 block Firm Tofu into 8 pieces.
   🕒 05:12
5. If 200g Kimchi is in large pieces, roughly chop them. If already finely chopped, use as is.
   🕒 05:23
6. Cut 250g Pork Belly Slices into 10cm lengths and gently separate them.
   🕒 06:43
7. In a pot, combine 1L Dashi Broth, 3 tbsp Soy Sauce, 3 tbsp Mirin (Sweet Rice Wine), 1 tbsp Sugar, and 3 tbsp Miso Paste. Bring to a simmer, dissolving the miso.
   🕒 08:01
8. Heat 1 tbsp Sesame Oil in a frying pan over medium heat. Stir-fry 200g Kimchi, including its juice, until fragrant. (Key Tip!) Stir-frying kimchi enhances both its aroma and umami. It's also great for revitalizing sour kimchi.
   🕒 08:54
9. Add the stir-fried kimchi to the pot of soup. Scrape any browned bits from the frying pan into the pot, as they are also full of flavor.
   🕒 10:00
10. Add 250g Pork Belly Slices to the pot and cook until done. (Key Tip!) If adding seafood, do it at this stage and be careful not to overcook.
    🕒 10:32
11. Once the pork is cooked, skim off any scum if desired. Taste the soup and adjust seasoning as needed.
    🕒 10:57
12. Add the remaining ingredients that take longer to cook: 1 pack Enoki Mushrooms, 1 block Firm Tofu, 2 Green Onions, and 1 pack Bean Sprouts to the pot. Cook until done.
    🕒 11:29
13. Finally, place 1/2 bunch Garlic Chives in the center of the pot.
    🕒 11:59
14. For the finishing touch, sprinkle White Sesame Seeds to taste. (Key Tip!) Adding white sesame seeds enhances the richness.
    🕒 12:23