Pork and Tofu Saeujeot Stew (2 servings)

Thinly slice the radish and simmer in 700 mL water with 3 g kelp. Remove kelp after about 10 minutes.

Cut pork into bite-size pieces, zucchini into half-moons, onion into strips, tofu into 2 cm cubes and scallion into rings. Separate raw-meat cutting tools.

Add 5 mL sesame oil to a pot and cook pork and onion over medium heat until the outer surface of the pork is no longer raw. Wash hands after raw-meat handling.

Pour in the radish broth, bring to a boil, then add zucchini and tofu. Continue simmering until the pork is safely cooked throughout.

Add garlic and half of the 10 g salted shrimp. Taste, then add the remaining shrimp seasoning gradually if necessary.

Add scallion and pepper and bring to a final simmer. Check that the thickest pork pieces have reached a safe cooking temperature and serve hot. Refrigerate leftovers promptly.