Kimchi jjigae deopbap

In a medium pot, combine 700g water, dried anchovies, and dried kelp. Bring to a boil over medium-high heat, then reduce heat and simmer for 15 minutes. Remove and discard the dried anchovies and dried kelp. Set aside the anchovy-kelp broth.

Slice the pork belly into 2cm pieces. Chop the aged kimchi. Slice the firm tofu into 2cm cubes. Thinly slice the yellow onion. Chop the green onion. Mince the garlic.

In a large pot or deep skillet, add the sliced pork belly and cook over medium heat until browned and some fat has rendered, about 5-7 minutes.