Step 1

Heat a medium pot or earthenware pot (ttukbaegi) over medium high heat. See Note Add the vegetable oil, kimchi, onions, Korean red pepper flakes, and garlic. Add your choice of protein if using. Stir fry until protein is almost cooked and onions softened, about 3 to 4 minutes.

Step 2

Add the soft tofu and gently break it apart. Next pour in the stock and bring to a boil. Taste and season with salt and sugar depending on how salty and fermented your kimchi is. Sugar will balance out sour kimchi.

Step 3

Once boiling, add the mushrooms and crack an egg on top and boil for 3 to 4 minutes. Finish with a drizzle of sesame oil and garnish with green onions. Enjoy!