Very simple but a refreshing spicy side to a heavy korean main meal or with fried rice.

Ingredients (serves 4):

• 2 idaho potatoes
• 1 medium onion
• 1/2 korean long green spicy pepper
• 4 tbsp korean red chili powder (gochugaru)
• 3 tbsp korean fish sauce
• 4 tbsp korean soy sauce
• 1 tbsp minced garlic
• For the broth
  • (1) 3×2 dashi piece
  • 1 tea bag full of korean dried mini shrimp

Directions:

1. First make the broth by adding the dashi piece and dried shrimp to 6 cups of water.
2. Once it comes to a boil let it cook for about 15 minutes or until you start smelling the broth.
3. In the meantime, prep the vegetables. Slice the potatoes into 1/4 inch thick strips equal size when slicing the onion. Slice the green chili pepper. (If you want it to be less spicy you can opt out for the pepper)
4. Take the dashi and tea bag out.
5. Add in the ingredients.
6. Add in the seasoning.
7. Let all the flavors come together and the ingredients to cook through. It should take about 20-30mins.
8. Enjoy!