Kimchi Stew (Kimchi-jjigae: 김치찌개)

English name: Kimchi stew
Korean name: 김치찌개
Romanized: Kimchi-jjigae
Also Romanized as: kimchi chigae, kimchi chiggae, kimchijigae

Ingredients

(serves 2 with side dishes, serves 4 without)

1 pound kimchi, cut into bite size pieces
¼ cup kimchi brine
½ pound pork shoulder (or pork belly)
½ package of tofu (optional), sliced into ½ inch thick bite size pieces
3 green onions
1 medium onion, sliced (1 cup)
1 teaspoon salt
2 teaspoons sugar
2 teaspoons gochugaru (Korean hot pepper flakes)
1 tablespoon gochujang (hot pepper paste)
1 teaspoon sesame oil
2 cups of anchovy stock (or chicken or beef broth)

For stock (makes about 2½ cups’ worth):

7 large dried anchovies, heads and guts removed
1/3 cup Korean radish (or daikon radish), sliced thinly
4 x 5 inch dried kelp
3 green onion roots
4 cups water