Soondubu Jjigae (Korean Soft Tofu Stew)

Ingredients

• 1 four-inch-square piece kombu (sea kelp, see note above)
• 1/2 cup small dried anchovies (optional, see note above)
• 2 cups very fermented kimchi with juice
• 1 tablespoon vegetable oil
• 1/2 pound thinly sliced pork belly or bacon (optional)
• 6 scallions, finely sliced, greens and whites reserved separately
• 4 cloves garlic, grated on a microplane grater
• 2 to tablespoons gochujang
• 1 tablespoon light soy sauce
• 2 to 4 tablespoons kochukaru, to taste (korean dried chili flakes, see note above)
• 24 ounces soft silken tofu, roughly broken
• 4 eggs