Put the stock, water, onion, garlic, dwenjang, gochujang, sugar, meat and any extruded veg into a large pot (fresh veg goes in later). Bring to a boil, covered, over medium high heat (should take 15 minutes or so).
Once it's come to a boil, turn the heat down to medium low and simmer, covered, for another 20 minutes before adding any fresh veg and tofu.
Simmer another 10 minutes or so, then adjust the seasoning for salt. If you've added fresh veg and/or tofu, you will almost certainly need to adjust for the water they will release into the soup.
Simmer another 15 minutes with the lid askew, adjust seasoning one last time if needed, and that's it!
If you want to have it with rice, you'll want to put the rice on to cook when you leave the soup to simmer the first time.
It's always yummier with kimchi. Here's my kimchi recipe (which of course you would have to have made days to weeks in advance):
https://cookpad.com/us/recipes/1567994-kimchi-easier-than-you-think
EXTRUDING LIQUID FROM GREENS: Just wash the greens, sprinkle them with salt, and let them sit for a couple of hours, tossing them 2 or 3 times during the process, letting the salt draw the moisture from them. After they've released the excess liquid, just give them a good swish in a big bowl full of clean water, and squeeeeeeeze all that liquid out. You can then freeze the greens for future use, or refrigerate them for 2 to 3 weeks before using.
