Most gooks, all jjigaes and even dishes like dukbokkhi can be vastly improved with just a simple broth.
You can't get simpler than this.
Simmer for a bit, strain. Replace for water in your dish. If you feel the flavor might be too strong, adjust the kelp, anchovies ratio and /or after simmering the broth, add some water before starting your dish. What i usually go with, is more kelp and less anchovies.