Cut kimchi into bite-size pieces, add kimchi seasoning, and mix well. I think it tastes better this way.

When the water starts to boil by boiling kelp and anchovies in a large amount of water, take out the kelp, boil the anchovies for another 5 minutes, and then take out the anchovies and make the soup. The taste of kelp is highly water soluble, so you can just put it in cold water. Never wash kelp in water. When you boil it, the soup becomes murky because of the sticky alginic acid. Anchovies smell fishy in their intestines, so they usually remove their heads together, which is dark meat. Take out the intestines and use the head to make soup. If it's soggy, it smells fishy, so stir-fry it on a dry pan before boiling it to control the fishy smell. It's a base soup, so it doesn't matter if you boil it together if you have ingredients such as radish and dried pollack.

Heat the pot and stir-fry kimchi in cooking oil for 2~3 minutes. It depends on the size of the chop, but if you think you cut it into small pieces for 5 minutes, reduce the time.

Put the soup in the kimchi stir-fry and boil it over high heat and bring it to a boil. Don't add all 4 cups, add 3 cups, season and adjust.

When it boils hard, shred the onions and add it. If you add a lot of onions, the sweetness becomes stronger. But we sometimes add sugar or cooking sugar to the stews for flavor. I do this because I think it would be better to add a little bit of onion to kimchi's strong sour and spicy taste. Control to your liking. Once it boils, turn down the heat to medium and boil it for about 10 minutes.

Add the sliced ham and boil it for about 5 minutes. If you don't like the fat in the ham, you can blanch it in hot water once in another pot.

Add the green onions and chopped tofu, boil for another 5 minutes, season, and serve. Adjust salt and pepper to taste. I skipped it because it was seasoned without it.