Step 1

1 In a large stockpot over medium-high heat, heat the oil until shimmering

Step 2

2 Add the onion and garlic; cook until browned, stirring constantly, 3 to 5 minutes

Step 3

3 Add the cabbage and cook, stirring occasionally, until wilted, about 3 to 5 minutes

Step 4

4 Then, add the broth, the kimchi with its juices, tamari, gochujang and sugar

Step 5

5 Cook for 15 minutes, stirring often, until the flavors meld and the kimchi and cabbage are tender

Step 6

6 Taste, and add salt as needed

Step 7

7 Place 1 portion of tofu in each bowl

Step 8

8 Traditionally, a large piece is presented, but you can cut it into 1-inch cubes if desired

Step 9

9 Ladle the stew over the tofu

Step 10

10 Sprinkle each portion with the scallions and sesame seeds

Step 11

11 Serve hot