Perilla Doenjang Yukgaejang

Simmer the radish, pork and kelp. When it boils, remove the kelp, add the rice wine and dried shrimp, and simmer gently until the pork is cooked. Strain, reserving the pork and radish.

Trim the bean sprouts, tear the mushrooms along the grain, julienne the onion, slice the green onion and chili diagonally, and slice the radish flat.

Trim the young cabbage, cut into 3 cm pieces, blanch, rinse in cold water and squeeze dry.

Mix the seasoning paste and toss it with the shredded pork and cabbage.

Add the radish, seasoned pork and cabbage, bean sprouts, mushrooms, green onion and chili to the broth in that order and simmer well.