Korean Kimchi Mandu Jjigae (Kimchi Dumpling Stew)

Cut 150g aged kimchi into 2 to 3cm pieces, then cut 160g firm tofu into thick 1.5cm pieces.

Slice 40g green onion on the diagonal and keep it separate so it can be added near the end.

Heat a pot over medium heat, then add the kimchi and 1 tablespoon Korean chili flakes.

Stir-fry for about 1 minute, just until the kimchi softens slightly and the red chili color spreads without scorching.

Pour in 650ml anchovy stock and add 1 teaspoon minced garlic.

Bring it to a boil over high heat, then lower to medium and simmer for 5 minutes so the aged kimchi seasons the broth deeply.

Add 8 frozen kimchi dumplings in a single layer as much as possible.

Do not stir for the first 2 minutes, then simmer 4 more minutes over medium heat until the wrappers look plump and moist.

Add the tofu, then start with about half of the 1 tablespoon soup soy sauce and taste the broth.

Because the dumplings are already seasoned, add the rest only if the stew needs more saltiness.

Add the green onion and simmer for 2 more minutes, just until the tofu is hot through and the dumplings have absorbed some broth.

If the kimchi tastes flat rather than sour, adjust with a few drops of vinegar before serving with rice.