Gochujang Kimchi Jjigae (Kimchi Stew)

• 3 cups water
• 1/4 cup anchovy fillets
• 1 cup diced zucchini
• 1 cup diced tofu
• 1 cup sliced fresh mushrooms
• 1 cup chopped kimchi
• 1/2 cup reserved juice from kimchi
• 1/2 onion, julienned
• 4 ounces sliced pork belly
• 1/4 cup fish sauce
• 4 cloves garlic, minced
• 1 tablespoon Korean red chili pepper paste (gochujang)
• 1 tablespoon white sugar
• 1 jalapeno pepper, seeded and sliced
• 1 green onion, julienned

1. Combine water and anchovies in a large saucepan to form the stock. Boil for 30 minutes. Remove anchovies.
2. Stir zucchini, tofu, mushrooms, kimchi, kimchi juice, onion, pork belly, fish sauce, garlic, chili pepper paste, sugar, and pepper into the prepared stock. Bring to a boil; cook 15 minutes. Top with green onion.

water, anchovy fillets, zucchini, tofu, mushrooms, reserved juice, onion, pork belly, fish sauce, garlic, red chili pepper, white sugar, pepper, green onion

Taken from www.allrecipes.com/recipe/263792/gochujang-kimchi-jjigae-kimchi-stew/ (may not work)