Kimchi Sundubu Jjigae

Place the kimchi and kimchi brine in a shallow pot. 

Add onion and green onions diagonally and add them to the pot.

Add salt, sugar, gochugaru, and gochujang. Drizzle sesame oil over top and add the anchovy stock

Cover and cook for 10 minutes over medium high heat.

Stir and then lay the tofu over top.

Cover and cook for another 10-15 minutes over medium heat.

Place the chopped green onion on the top of the stew. 

Remove from the heat and serve right away with rice.