– 4 cups water – 1 sheet dried kelp – 8 dried anchovies – 2 tablespoons oil – 1 yellow onion, sliced – 4 cloves garlic, minced – 1 cup kimchi, chopped (more kimchi juice to taste) – 1/2 lb pork belly, cut into bite size pieces – 3 stalks green onion, sliced into 2-inch pieces – 1 tablespoon gochugaru powder (Korean hot pepper flakes) – 1 tablespoon gochujang (Korean red chili paste) – 1 tablespoon sesame oil – 1 teaspoon soy sauce – 1/2 teaspoon sugar – 1 pack of firm tofu – Salt, to taste – Ground black pepper, to taste