A warming Korean stew of sour kimchi, chicken, and tofu simmered in a savory, spicy broth. Its tangy heat makes it a comforting meal on cold days.
Heat the sesame oil over medium heat and sauté the kimchi for 5 minutes. Add the chicken and cook for 5 more minutes.
Add the kimchi liquid, Korean chili paste, and water. Cover and simmer over medium heat for 15 minutes.
Add the onion and tofu and cook over low heat for 5 more minutes.
Sprinkle with green onions and serve hot with cooked rice.
Store covered in the refrigerator for up to 3 days; the flavor deepens overnight. Freeze for up to 2 months. Allergens: contains soy (tofu) and sesame; check packaged kimchi for fish or shellfish. Cook the chicken thoroughly.
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