Note: this is a dish that typically uses whatever is left in your fridge. Adjust volume of ingredients to your preference and omit/add anything you like.

Serves 4

Essential ingredients for soup

• pork, cut into chunks (neck, leg, whatever part that has some fat)
• daikon, sliced
• 1/2 C Gochujang
• 1 Tbs Denjang
• 1 Tbs chili powder
• 3 cup of your preferred stock(japanese dashi or similar kind is ideal)
• 1/2Tbs minced garlic
• 1/2Tbs soysauce(avoid sweet ones like kikkoman, visit Chinese/Korean supermarket for this, ask for ‘soup soysauce’ in the Korean section)
• pinch of salt

Marinade for pork and daikon:

Marinate your pork chunks and daikon slices with:

• ginger - powdered is ok
• salt
• pepper

Additions to the soup

Cut all these into chunks:

• zucchini
• potato
• onion
• chili
• spring onion
• tofu
• potato
• whatever you feel like

#Prep

1. With a spoonful of veg oil, cook pork chunks and daikon slices in pot gently: do not brown them
2. Add 1 cup of stock/dashi and simmer til daikon is tender
3. Put all other ingredients and rest of stock except for the herbs/spices(spring onion, chili) and tofu
4. Bring upto boil, then reduce heat to a simmer
5. Keep adding stock as liquid evaporates. Boil until everything is tender and infused with liquid; at least 15 mins
6. finally add all spices and tofu and boil for 3 more mins