KIMCHI JIGAE STEW (with ramen)

boil dried kelp, daikon, green onion roots and anchovies in 4 cups of water for 15 minutes & strain. Slice and lightly brown pork in medium/low heat. Add kimchi & brine, sauté for 5 minutes, add onions, garlic, and green parts of green onions, sugar, gochugaru and gochujang. add 2 cups anchovy stock. Cover for 10 min. After 10 minutes, stir and add tofu, cook 5 minutes and then add ramen. Add remainder of broth if needed. Salt & pepper if needed ( I didn’t). Cover and cook for another 3 minutes. Remove from heat & enjoy!