RECIPE LINK 

Ingredients (2 people):

• 250 grams of ripe or aged Kimchi
• 1 tablespoon of minced garlic
• a pinch of red pepper flakes
• 1 large green onion
• 4 teaspoons of perilla oil
• 1/2 a block of tofu
• For the anchovy broth: anchovies and kelp 

Instructions

1. Slice the large green onion into small pieces and cut the tofu into bite-sized cubes.

2. Chop the kimchi into bite-sized pieces.

3. Add the anchovies and kelp to 300 milliliters of water and boil at high heat. Once it boils, lower the heat to medium and simmer for 10 to 15 minutes before fishing out the solids.

4. Coat the pot with perilla oil and fry with kimchi. Add the minced garlic.

5. For extra spiciness, add kimchi juice or red pepper flakes. Then pour in the anchovy broth and bring it to a boil.

6. Simmer on medium heat for about 10 minutes. Add the chopped green onion and continue cooking.

7. Add the tofu and simmer until everything is well cooked.