Name: Kimchi Stew (Kimchi-jjigae)
Total time: 1 h
Cuisine: Korean
Ingredients: 7 Dried anchovies, large, heads and guts removed; 1/3 cup Korean radish, or daikon radish, sliced thinly; 1 Dried kelp, 4x5 inch piece; 3 Green onion roots, washed well; 4 cup Water; Kimchi, well-fermented; Kimchi brine; Pork; Onion; 3 Green onions, 2 sliced diagonally, 1 chopped for garnish; 1 tsp Toasted sesame oil; 2 cup Anchovy stock, or chicken or beef broth; 2 tsp Sugar; 2 tsp Gochugaru, Korean hot pepper flakes; 1 tbsp Gochujang, Korean hot pepper paste; Tofu, sliced; Salt, to taste

Method

6 steps. Tap one to mark it done.

Combine the dried anchovies, daikon, green onion roots, and dried kelp inside a saucepan. Pour in the water and bring to a boil over medium-high heat for 20 minutes. Turn down the burner to low, let it simmer for an additional 5 minutes, then pass it through a strainer and keep it nearby.
Put the kimchi, kimchi brine, pork, and onion into a shallow pot. Throw in the 2 diagonally sliced green onions as well.
Season with salt, sugar, gochugaru, and gochujang. Pour the sesame oil across the surface, then add 2 cups of the made anchovy stock.
Place the lid on the pot and boil for 10 minutes using medium-high heat.
Remove the lid and stir the seasonings through using a spoon. Arrange the tofu slices on the surface, replace the cover, and let it cook for 10 to 15 minutes more on medium heat.
Scatter the leftover chopped green onion over the dish, take it off the stove, and serve while hot alongside rice.