Kimchi Jjigae (Kimchi Stew)

Heat a large Dutch oven over medium-high. Add dried anchovies; cook, stirring occasionally, until toasted, about 2 minutes. Add 9 cups water, and bring to a boil over high. Reduce heat to medium, and simmer, undisturbed, until water has reduced to about 7 cups, about 30 minutes. Pour broth through a fine wire-mesh strainer placed over a large heatproof bowl; discard anchovies. Set broth aside. Wipe Dutch oven clean, and dry well.

Heat oil in Dutch oven over high. Add pork in an even layer; cook, undisturbed, until browned on 1 side, about 3 minutes. Flip pork, and continue cooking, turning occasionally, until browned on all sides, about 3 minutes.

Add kimchi and gochugaru to Dutch oven with pork; cook, stirring constantly, until fragrant, about 1 minute. Add reserved anchovy broth, and bring to a boil over high. Reduce heat to medium; simmer, stirring occasionally, until flavors meld, about 20 minutes. Stir in tofu, scallions, ganjang, and garlic; cook until pork is tender, about 10 minutes. Season with black pepper and salt. Garnish with scallions; serve stew with rice.