Wash vegetables and thinly slice ingredients, paying attention to thickness relative to cook time
Heat 1 tbsp sesame oil and sauté chopped scallion whites, ginger, and garlic until fragrant and garlic is light golden
Add gochugaru and gochujang, cook for 1 minute, then add a splash of broth to stop cooking and add sugar
Layer ingredients in a 3-5 qt pot as shown in video
Add salt to the pot
Add kimchi scraps as centerpiece for presentation
Fill pot with chicken stock (heating stock on the side helps it boil faster)
Bring to a boil, then simmer covered for 12-15 minutes
Serve with rice and beer (or cold sparkling apple juice for children)
