Step 1

Use a pair of scissors (or a knife) to cut 150g kimchi into bite-size pieces. Set aside.

Step 2

Cut 200g soft tofu into 2 inch cubes. Cut a small wedge of onion. Chop off the seafood mushrooms' roots and discard. Peel and slice a clove of garlic. Chop some green onions, fresh peppers, and cilantros, set aside.

Step 3

In a small stone bowl (or saucepan), heat sesame oil over medium high heat for 1 minute.

Step 4

Add onion and garlic, stir with chopsticks for about 1 minute until fragrant. Add kimchi, stir for 1 minute until hot.

Step 5

Reduce the heat to medium low, add soybean paste, stir until well mixed. Add tofu and mushrooms, pour in chicken stock or water to immerse the tofu.

Step 6

Sprinkle Korean chili powder over the soup. Gently stir until the color of the soup looks even. Turn heat to medium high to bring the soup to a boil.

Step 7

Turn heat to medium high to bring the soup to a boil. Then reduce the heat to medium low and simmer the stew for 5 minutes. Add an egg to the stew, simmer for about 3 minutes until the egg is soft boiled (runny yolk, set white).

Step 8

Garnish the kimchi tofu stew with chopped green onions, cilantros, and fresh peppers.

Step 9

Serve hot with steamed rice.