Make the stock (if using): Simmer 6–8 dried anchovies (heads and guts removed) with a 4-inch piece of dried kelp (kombu) in 4 cups of water for 10–15 minutes. Remove solids. Keep warm.

Prep the ingredients: Slice the pork belly into bite-size pieces. Chop the kimchi into shorter lengths if the leaves are long. Slice the onion, mince the garlic, and cut tofu into thick cubes.

Render the pork: Heat a heavy pot over medium. Add pork belly and cook until lightly browned and some fat renders, 4–6 minutes. If the meat is very lean, add a teaspoon of oil to prevent sticking.

Build the base: Add onion and cook 2 minutes until slightly softened. Stir in garlic and gochugaru, tossing for 30 seconds until fragrant. Don’t let the spices burn.

Add kimchi and sauté: Stir in the chopped kimchi and cook 3–4 minutes. This quick sauté caramelizes the kimchi and deepens flavor.

Season and simmer: Add 3 cups of stock (or water) along with kimchi juice and gochujang, if using. Bring to a boil, then reduce to a lively simmer for 15–20 minutes. The broth should turn slightly opaque and deeply red.

Taste and adjust: Add 1 teaspoon soy sauce or fish sauce if the stew needs more savoriness. If it’s too sharp, simmer a bit longer or add a splash more stock.

Add tofu and scallions: Gently add tofu cubes and half the scallions. Simmer 5 more minutes to warm the tofu and meld flavors.

Finish: Drizzle in the sesame oil and top with remaining scallions. Serve bubbling hot with steamed rice.