STEP 1/12
First, make anchovy broth
Hold enough water to about 1L (reduce it later)
Put the broth ingredients in medium heat and boil it
When it boils, take out the kelp
Boil the rest of the ingredients for another 10 minutes
STEP 2/12
While boiling the broth, trim the vegetables
Cut 1/4 onions and prepare
You don't have to slice it thinly
STEP 3/12
Cut the green onions into long and big pieces
STEP 4/12
Cut the zucchini into long pieces
STEP 5/12
Cut 1/4 cabbage leaves, wash them clean, and divide them into 3 pieces
STEP 6/12
Spread two fists of clean bean sprouts on the bottom of the pot, slice two frozen kimchi dumplings, and place them evenly
STEP 7/12
Put onions and green onions on top
STEP 8/12
Place cabbage, zucchini, and mushrooms alternately so that they don't overlap in color
STEP 9/12
Lastly, add kimchi dumplings and red pepper to make a pretty color and prepare hot pot
STEP 10/12
Pour anchovy stock into a pot and simmer over heat
STEP 11/12
When vegetables become weak, season with 2 tsp soy sauce and 2 tsp salt
STEP 12/12
Boil the dumplings until they're cooked, and it's done!
The spicy soup comes out of the kimchi dumpling cut on the floor, so it's good enough without adding a separate sauce!
Please prepare enough broth
Add vegetables to your liking