For this Korean stew, kimchi and pork belly are sauteed with an aromatic paste of onion, garlic and gochugaru, then simmered in a rich, dark broth made with dasima (dried kelp) and dried anchovies. Delicate and creamy soft tofu is added at the end.
Guy Fieri declares this tender short rib and grilled cheese sandwich combined with a funky, flavorful tomato soup a "destination dish" in Milford, Ohio.
This is a great vegetarian anytime-of-the-year minestrone that you can customize to what is in season or what you like in your soup. The vegetables and herbs are easily swappable in the same amounts as listed in the recipe.