Step 1

Marinate the chicken slices with salt until well-combined.

Step 2

Spread the chicken slices, yellow onion, red chilli, green chilli around the pan.

Step 3

Evenly distribute pepper, sugar, light soy sauce, sesame oil, garlic, spring onions, Korean chilli paste, and kimchi in the pan.

Step 4

Pour in all the water.

Step 5

Switch on the heat to medium. Cover the pan and bring to a boil. It takes about 8 minutes.

Step 6

Once the stew is boiling vigorously, gently stir to mix the ingredients. Keep the kimchi on the top layer as the soup is stirred.

Step 7

Cover the pan and cook for 10 minutes.

Step 8

Taste and adjust as preferred.

Step 9

Add the tofu at the top. Scoop and pour some of the gravy over the tofu.

Step 10

Cover and cook until the tofu is cooked. It takes around 3 minutes.

Step 11

Switch off the heat. Garnish with cut spring onions.

Step 12

Serve.