Korean Kimchi Bean Sprout Stew

Cut 180 g well-fermented kimchi into 2 cm pieces, then slice 80 g onion into 1 cm strips.

Cut 30 g green onion on a wide diagonal and keep it aside so its fresh aroma is added at the end.

Set a pot over medium heat, add the kimchi and 1 tbsp gochugaru, and stir-fry for about 2 minutes.

Stir often until the kimchi looks glossy and red oil lightly coats the pot bottom without scorching.

Pour in 750 ml anchovy stock and bring it to a boil over high heat.

When it bubbles strongly, add the onion and 1 tbsp minced garlic, then lower to medium and simmer for 8 minutes.

When the onion turns translucent and the broth becomes clear red, add 200 g soybean sprouts.

Cover the pot and boil for 5 minutes without lifting the lid so the sprouts cook cleanly and stay crisp.

Spoon in 200 g soft tofu in large pieces and add 1 tbsp soup soy sauce.

Push the tofu gently into the broth instead of stirring hard, then simmer over medium heat for 4 more minutes.

Add the green onion and simmer for just 30 seconds, then check the seasoning.

If the kimchi tastes too mild or not sour enough, balance it with 1 tsp vinegar and serve the stew very hot.