Kimchi Soondubu Jjigae

Anchovy Broth
1 In a medium-sized pot, combine water, onion, dried anchovies, and kelp. Boil over medium heat for 20 minutes or until reduced by half. 
2 Strain then set aside until it's ready to be used. 
Kimchi Soondubu Jjigae
4 Heat a ddukbaegi or pot over medium-low heat. Add oil and the white part of the scallions. Cook for 2 to 3 minutes, taking care not to burn the scallions.
5 Toss in the cubed pork shoulder and cook until the pork is no longer visibly pink. 
6 Reduce the heat to the lowest setting then add gochugaru. Stir continuously for about 1 minute, making sure they don't burn.
7 Pour in the anchovy broth then bring to a boil over medium heat. Add onions, garlic, kimchi, and fish sauce. Simmer for 5 to 10 minutes or until the kimchi and vegetables soften to your liking. 
8 Carefully add the tofu. Then, cover and simmer for 2 to 3 minutes. 
9 Crack an egg into the jjigae and garnish with the green part of the scallions.
10 Serve with a fresh bowl of rice & enjoy!