Do you personally use gochujang and/or doenjang in your kimchi jjigae?

So many recipes online I see call for gochujang or doenjang, but I also see many that use just kimchi, gochugaru, and dashi broth + potentially vinegar when my kimchi’s younger …. Am I missing out!! I also saw a recipe use flat anchovies?!?

submitted by /u/dillp1ckle
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