(A) Soup Base

A1:

• 20-25 Korean large anchovies (myulchi) de-gutted
• 20g kombu (dried kelp) wipe with a damp cloth
• 1500 ml water

A2:

• 2 level tbsp guchujang
• 1 tsp gochugaru (chilli flakes) for the heat; to taste
• 2 tbsp kimchi juice
• 1 level tbsp miso
  
• 1 tsp fish sauce
  
• 1 tsp soy sauce
  

(B) Vegetables and Tofu

Essential:

• 4 napa cabbage leaves cut to bite-sized chunks
• 150g kimchi cut to bite-sized lengths
• 100g firm (pressed) tofu cut to 2 cm lengths
• 4 shiitake mushrooms stalks removed; make a star pattern on each mushroom cap
  
• 2 Japanese scallion (negi) sliced white portion at a slant to 2.5cm length
• 5 stalks garlic chives cut to 4 cm lengths
• 1 green chilli thinly sliced

Optional:

• 100g soya bean sprouts (kongnamul) (soya bean sprouts)
• half carrot thinly sliced to flower shapes
• 100g Japanese shingiku leaves (chrysanthemum greens; substitute with local ‘tang oh’)
  
• small handful assorted mushrooms such as enoki & hon shimeji ends trimmed

(C) Meat and Seafood Suggestions (choose at least 1)

• 150 grams shabu-shabu pork
• 8 large oysters thaw if using frozen
• 150 grams boneless chicken thigh cut to bite-sized pieces
• 8 cooked scallop (hotate) thaw if using frozen

(D) End Session (choose at least 1)

• 1-2 egg
• 1 packet udon
• cheese slices
• 1 packet ramyeon (Korean instant noodles)
• 1 bowl cooked short-grain rice/multigrain rice
• 100 grams prepared shirataki noodles (ito konyaku) blanched in boiling water for 2 minutes, submerge cooked noodles in cold water bath for a few minutes; drained