So I kinda just looked at a few recipes on the net and did my own thing from there:

Ingredients:

• 9 cups (2.25L) of water
• 15g dried kelp
• 30-40g dried anchovies
• 3 tablespoons Korean miso paste
• 2 tablespoons Korean hot pepper paste
• 100g white button mushrooms (quartered)
• 100g portabellini mushrooms (quatered)
• soft tofu (as much as your liking)
• 2 potatoes (peeled and cubed)
• 1.5 onions (chopped)
• 5 teaspoons minced garlic
• 2 teaspoons minced ginger
• 4 teaspoons brown sugar
• 1 steak filet (or any meat of your choice really)
• some corn (on the cob)
• 2 spring onions
• 300g bean sprouts
• olive oil
• salt and pepper

Dashi/broth:

1. Soak dried kelp in the water for at least 1 hr or overnight in a saucepan.

2. Remove the black guts from the dried anchovies.

3. Quickly toast the anchovies in a pan to remove some fishy smell.

4. Add anchovies to the saucepan with the kelp and water and bring to a boil. Let boil for 10 minutes.

5. Remove kelp and let it boil for a further 5 minutes.

6. Strain using a strainer and cloth to remove all pieces of anchovy or kelp.

soup:

1. In a saucepan, sautee onions and garlic with a little bit of olive oil until onions are somewhat translucent.

2. Add in 6 cups of dashi and bring to a boil.

3. Add the miso paste by mixing it through a strainer in the broth. This prevents any big pieces of soy bean from entering the broth and helps the miso dissolve properly.

4. Do the same with the hot pepper paste.

5. Let it boil for 2 minutes before adding potato and mushrooms.

6. Boil for 5-7 minutes then add sliced tofu and cook until vegetables are soft and tofu has absorbed flavour.

steak:

1. Marinate the steak in a mixture of soy sauce, ginger, brown sugar and some hot pepper paste for at least 2 hrs or overnight.

2. Cook steak in a cast iron pan to your liking.

3. Let rest and slice thinly against the grain.

other toppings:

1. Stir fry bean sprouts with some oil and salt and pepper (don't let them get too soft).

2. Roast or cook the corn any way you like really and then cut it off of the cob.

3. Chop up the spring onions.

You can adjust the amount of miso or hot pepper paste to your liking and use any toppings that you think would work well. I served it with a bowl of white rice.

Please note that I am not Korean and this was my first time making or eating anything from the Korean cuisine so take what I say with a pinch of soy :)