Rich pork belly fat rendered into a savory soybean base with aged kimchi.
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In a heavy-bottomed pot or dolsot, cook the pork belly over medium heat until the fat renders and the meat begins to brown slightly.
Add the chopped kimchi and minced garlic to the pot, sautéing with the pork fat for 3-4 minutes until the kimchi softens.
Stir in the gochugaru and the doenjang, coating the pork and kimchi evenly to release the aromatics.
Pour in the anchovy stock and bring the mixture to a vigorous boil, then reduce heat to medium-low.
Add the onions, zucchini, and shiitake mushrooms; simmer for 10 minutes to allow the flavors to meld and the vegetables to tenderize.
Gently slide in the tofu cubes and continue to simmer for another 5 minutes, being careful not to break the tofu.
Taste the broth; if it is too salty, add a splash of water, or if too bland, add a teaspoon more of doenjang.
Top with sliced green onions and chili peppers before serving hot with a side of steamed white rice.
