Kimchi Jjigae (Kimchi Tofu Stew)

Ingredients

• 2 cups anchovy stock (or try vegetable or chicken stock)
• 1/2 cup of kimchi brine
• 2 teaspoons sugar
• 1 medium onion, sliced
• 4 oz. pork belly, cut into 1/2 inch pieces
• 1 medium zucchini, sliced into rounds (or try other vegetables)
• 3 large scallions, chopped (reserve one for garnish)
• 1 teaspoon toasted sesame oil
• 1-2 teaspoons gochugaru (Korean hot pepper flakes)
• 1 teaspoon gochujang sauce (Korean hot pepper paste)
• 2 cups kimchi, sliced into bite-sized pieces
• 1 lb. firm tofu, sliced into bite-sized pieces