Kimchi Stew (Kimchi Jjigae) Recipe by Tasty

Ingredients

• 2 cups water
• 4 dried anchovies
• 1 dried kelp
• 1 teaspoon vegetable oil
• ¼ medium white onion, thinly sliced
• 4 cloves garlic, thinly sliced
• 3 oz pork belly, cut into 1 (2.54 cm)
• ¾ cup kimchi, drained and chopped into bite-sized pieces, juices reserved
• 1 teaspoon korean chile flakes, gochugaru
• ½ teaspoon sugar
• sea salt, to taste
• 8 oz firm tofu, cut into 1/2 in (1.2 cm)
• 2 shiitake mushrooms, stems removed, thinly sliced
• 1 green onion, chopped
• ½ teaspoon sesame oil
• white rice, steamed, for serving (optional)