Ingredients (serves 2 persons)

1 block of tofu, approx. 400g

½ glass of PANJANS Kimchi, approx. 200g 

2 medium onions 

4 cloves of garlic 

200 g mushrooms or shiitake mushrooms 

2 teaspoons Korean chilli flakes "Gochugaru" 

1 heaping teaspoon Korean chili paste "Gochujang" 

1 tbsp soy sauce 

1/2 teaspoon toasted sesame oil 

1 teaspoon black pepper 

250-300 ml of water 

1 tbsp neutral oil for frying

some green from the spring onion for garnish

Preparation

Cut the onions & garlic into slices

Depending on the size, quarter, sixth or eighth of the mushrooms bite-sized 

Prepare the remaining ingredients & the water

Cooking

1. First the base for the soup is cooked. To do this, we heat the oil on a large flame and roast half a glass of PANJANS kimchi. After 2 minutes, deglaze it with a sip of water. Stir chili flakes and chili paste into the liquid, then season with soy sauce and pepper. Now add onions and garlic, mix in and bring to the boil. As soon as everything is bubbling, cover and simmer for 5 minutes.
   
   
2.   Now you stir onions and garlic into your soup base. Layer the mushrooms in one half of the pot and the tofu in the other half. Press everything down lightly and pour enough water to just cover the contents with liquid. If you don't have enough liquid, just take a little more water. Bring to the boil and cover and simmer on a low to medium flame for approx. 30 minutes. 
   
   
3. When the tofu is visibly soaked with liquid, you can turn off the stove. Season the stew with the sesame oil. Serve the kimchi stew separately with a bowl of freshly cooked rice and garnish everything with the sliced ​​green of the spring onion.

Enjoy your meal!