Kongbiji jjigae (ground soybean stew)

Soak half a cup of yellow soybeans in cold water overnight.

For the stock, put 4 cups of water in a pot with the dried anchovies (guts removed, head and body kept), 3 dried shiitake mushrooms and dried kelp.

Boil the stock.

Take out the shiitake and cut it into very small cubes.

In a stone bowl, cook the chopped kimchi, minced garlic and the transcribed 'poke' in half a tablespoon of sesame oil.

Add the chopped mushrooms and green onion, stirring now and then; add 2 cups of stock and boil 2 or 3 minutes.

Lower the heat and do not stir; watch it, then slowly turn all the ingredients over with a wooden spoon.

Season (a tablespoon of an unnamed seasoning, more if bland), add red and green chili pepper, and serve in individual bowls.