Ingredients:
- 3 Cups well-fermented kimchi, cut into bite-sized pieces (the older the better for maximum flavor)
- 2 Cup kimchi juice (if available)
- 1 Block (about 7 oz) firm tofu, cut into cubes
- 1 Medium Red onion, sliced
- 2 Cups mushrooms (shiitaki, enoki, or button mushrooms), sliced
- 2 Scallion, cut into 1-inch pieces
- 1-2 Tablespoons go chu jang (Korean chili paste, adjust to taste)
- 2 Tablespoon soy sauce
- 4 Cups vegetable or dashi broth
- 2 Tablespoons sesame oil
- 1 Teaspoon cane sugar
