Quick Kimchi Jjigae

1. In a pot or dolsot, sauté the sliced pork belly until it's about halfway cooked. Add the chopped kimchi and sauté for another 5 minutes until the kimchi softens. 2. Add gochujang, gochugaru, soy sauce, and minced garlic to the pot. Stir well to combine with the kimchi and pork. 3. Pour in the water or anchovy broth and kimchi juice. Bring to a boil, then reduce heat to medium-low and simmer for 15-20 minutes, allowing flavors to meld. 4. Add the cubed firm tofu and simmer for another 5 minutes until tofu is heated through. 5. Stir in the sesame oil and garnish with chopped green onions before serving. Serve hot with rice.