In a medium-sized pot, add 3-4 cups of water and 1 tea bag of dried anchovies, and kelp.
2 1/2 cups anchovy kelp broth
Close it with a lid and bring it to a boil
In the meantime, mix the ingredietns for the seasoning paste in a small bowl.
2 tbsp gochujang or Korean red pepper paste, 3 tsp gochugaru or Korean red pepper flakes, 1 tsp sesame seed oil, 3 cloves garlic, minced, 1-2 tsp brown sugar
When the broth boils, turn off the heat and keep the pot on the stove with the lid covered.
In a shallow pot, drizzle some oil
1-2 tsp cooking oil
Sautee green onions, kimchi, and onions until slightly translucent on medium heat
2 cups kimchi, chopped if whole cabbage leaves, 1/2 onion, thinly sliced, 3 green onions, chopped
Create a center space on the pot and add the seasoning paste
Sautee with the vegetables for 1 minute, constantly mixing to prevent burning
Pour in broth, kimchi juice (optional), and soy sauce. Save the remaining broth in the refrigerator to use for other Korean dishes.
2 tbsp kimchi juice, 1-3 tsp soy sauce
Combine ingredients together and simmer on medium-low heat for 30 minutes, lid closed. If the stew boils over, leave the lid slightly opened
Add drained and sliced tofu and tuna
1-2 cans tuna, water or oil drained , 1 pack firm tofu, sliced
Cook for another 5 minutes
And enjoy with a bowl of rice
