A simple, quick dish that can easily be adapted to suit individual tastes.
| Ingredients (2 servings) | ||
|---|---|---|
| 200 | g | kimchi (preferably well-fermented) |
| 1 | onion | |
| 4 | gloves garlic | |
| 400 | ml | vegetable stock (or water) |
| 1-2 | tablespoon(s) | Korean chili paste (gochujang) |
| 1-2 | tablespoon(s) | Korean chili flakes (gochugaru) |
| 2 | tablespoon(s) | rice wine |
| 1-2 | tablespoon(s) | soy sauce (preferably light) |
| 150 | g | Tofu (plain) |
| salt | ||
| white pepper | ||
| 1-2 | teaspoon(s) | sugar (optional) |
| 1 | teaspoon(s) | sesame oil |
| fresh ginger (optional) | ||
| fresh coriander (for garnish) | ||
| spring onions (for garnish) | ||
*Note: The soup can also be prepared with meat if preferred.
