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Cook the diced bacon til it’s close to done. Drain off as much oil as you can.
Add the diced hot dogs and sliced yellow onions. Toss bacon, onion slices, and dogs for a few minutes in the hot pot.
Add the pint of diced kimchi, all of its kimchi juice, and use the pint jar or measuring cup to put 2 pints of water (and/or kimchi juice) into the pot.
Bring to a boil.
Add gochugaru and gochujang.
Bring temperature down to medium/medium-low and cook for at least 15 to 20 minutes so that all the ingredients get to know each other.
Add green onions. Cook for a few more minutes while stirring.
Add noods (if using) and cook the appropriate time per nood's’ instructions.
Add the tofu to the stew. Drizzle sesame oil on top.
Cook for a few more minutes so that the tofu is warmed, but do not mix up as the tofu is likely to break/crumble.
Serve with rice. Enjoy!