Nikkei Hotpot of Pork Belly, Cod & Seafood with a Spicy Gochujang-Dashi Broth

At our Nikkei home in Brazil, perhaps reflecting our Portuguese background, we loved mixing pork and seafood, and spicing things up by adding chilli to the dashi stock to create our hotpots (hotchpotches). Many years later when I started my Japanese and Nikkei supper club in London, this was the very first hotpot (hotchpotch) I introduced, based on those same flavours. For this recipe, I make use of some wonderful Korean ingredients: gochujang or chilli-soybean paste is bright red and adds