Spicy soft tofu stew with kimchi and pork belly (Kimchi-sundubu-jjigae 김치순두부찌개)

Spicy soft tofu stew with kimchi and pork belly (Kimchi-sundubu-jjigae 김치순두부찌개)

Ingredients (Serves 1 or 2)

• 8 large dried anchovies, heads and guts removed
• 5 ounces of radish, peeled, washed, and sliced thinly
• dried kelp (6 x 4 inch piece)
• 2 tablespoons hot pepper flakes
• 1 teaspoon sesame oil
• 1 teaspoon vegetable oil
• ½ cup pork belly (or any cut of pork: 2.5 ounces), cut into small pieces
• ¼ cup chopped onion
• 1 clove minced garlic
• 1 green onion, chopped
• ½ cup well-fermented kimchi (4 ounces), chopped
• 1 teaspoon salt
• ½ teaspoon sugar
• 1 tube of soft tofu (sundubu)
• 1 egg