Kimchi-Jjigae with Tofu | Spicy Korean Stew

Pat the plain tofu dry and cut into approx. 2 cm cubes. Finely chop the garlic and ginger. Clean the spring onions, finely slice the white part into rings, and cut the green part diagonally into coarse rings for garnish.

Roughly chop the kimchi if the pieces are very large, reserving the aromatic kimchi juice from the jar.

Heat the sesame oil in a medium saucepan over medium heat. Sauté the garlic, ginger, and white spring onion rings for about 1–2 minutes until fragrant.