This soupy dish is popular across restaurants in Korea. In fact, this comforting stew is a staple in Korean cuisine.
Let's start cooking!
Step 1 - Make soup base
- In a large soup pot, add chicken stock, 1 Tbsp sugar, 1 tsp gochugaru, 2 Tbsp gochujang and 2 Tbsp sesame oil.
Step 2 - Add kimchi and spring onions
- Add the kimchi and its juices, as well as the spring onions. If you’re using tofu, you can add them at this point.
Bring to a boil.
After it’s bubbled away for 5 minutes, reduce the heat to low and simmer for 10 minutes. Remove from heat.
Garnish and serve!
Garnish with 1 tsp sesame oil and serve with steamed rice.