I recently made kimchi that was about equal parts burdock (gobō), carrot and napa cabbage. I also included dried shrimp for the first time. Like adding anchovies, it adds a je ne sais quoi to the kimchi: you don't notice the shrimp, but it improves the flavor.
I asked a friend how to make kimchi jjigae, a soup made with kimchi.
I sautéed some cubes of pork belly in sesame oil (my friend suggested bacon or spam, and I had belly in the freeezer with is just uncured, unsalted bacon) and took them out. I then added a good deal of kimchi and sautéed that. I added water, cooked for a bit and added the pork and some cubed tofu. My friend suggested dashida, which I didn't have, so I threw in a sqaure of kombu (kelp) and two anchovies. I also didn't have hot pepper paste so I squirted in a nice dose of sriracha. I let that cook on lowish until my brown rice (started while the pork was getting its first cooking) was done.
And it is delicious. The pork belly soaked up so much flavor. The broth is deep red, like a tomato sauce. And not having scallions, I topped it with pickled ramps.