Step 1

Add soy sauce, gochujang, gochugaru, sugar, and a pinch of msg (optional) to a bowl. Stir until it forms a paste and set aside.

Step 2

Heat a large pot over medium-high heat. Add 1 tablespoon oil and once hot, add the onion and saute for 3-4 minutes, until golden. Then, add the minced garlic, and saute for 30 seconds.

Step 3

Add the kimchi with its juices, alongside the spicy paste, and the broth. Stir and cover with a lid. Bring the stew to a boil, then simmer over medium heat for 15 minutes.

Step 4

Add the tofu, then cover and simmer for 5 more minutes. Finally, finish with the sesame oil and serve with sesame seeds and green onion.