Put anchovies and kelp in 3 cups (600ml) of water and when the water boils, take out the kelp and boil the anchovies for another 5 minutes to make water again. It comes from the anchovy's internal organs, so it's better to remove the internal organs and put the head in. If it's soggy, it smells fishy, so it's better to stir-fry it in a dry pan before boiling it. The taste ingredient of kelp is strong water-soluble, so it comes out just by dipping it in water. If you boil it for a long time, it produces sticky alginic acid, which is not bad for your body, but the taste of the soup becomes murky.

Mix the amount of seasoning ingredients and mix the pork.

Grease a heated pan and stir-fry the seasoned pork.

Grease a heated pan and stir-fry the seasoned pork.

Add water and kimchi soup again and boil over high heat. Adjust the amount of water because each house has a different seasoning.

When the water starts to boil, add the sliced onions and boil it over low heat for about 20 to 30 minutes until the kimchi is fully cooked. When the kimchi is fully cooked, add sliced green onions and boil it slightly. If it is not seasoned enough, season it lightly.

When it's hot, use scissors to cut.

Cut all the ingredients into small pieces. Prepare the dried seaweed flakes with the finished kimchi stew, rice, and seasoned laver.

Put kimchi jjigae on rice and seaweed flakes and mix them.