My pal Kirsty gave me this recipe last week and I decided to utilise it when I realised i had extra tofu in my fridge.
soybean paste, chicken stock, kimchi, onion, sugar, soy sauce, gochujang paste, garlic, courgette, mushrooms, tofu, spring onion
1. Dissolve 1-2 tbsp of soybean paste and 1 chicken stock in a half-a-pan filled with boiling water.
2. Add kimchi, kimchi juice, an onion, 1 tbsp of sugar, 1-2 tbsp of soy sauce, 1-2 tbsp of gochujang paste and half a bulb of garlic. Slice and add a courgette and half a box of mushrooms.
3. Bring to boil and then simmer for 20 minutes. add a bunch of spring onion and tofu and then simmer for another 10 mins.
Serve with rice, fish cakes and more kimchi!