I've made some pseudo kimchi stews, but this is more like the real thing...though maybe less soupy than I've had it at Korean restaurants. Makes perfect use of the leftover kimchi juices when the tub of kimchi is finished.
Chicken
Tofu Carrots
Onion
Green onion
Soy sauce
Kimchi juice
The chicken is marinated in soy sauce and some kimchi juice, then pan seared separately. In a pot I browned the onions then added carrots as those take the longest to cook. Tofu cubes added and once the pot has warmed back up to a simmer, I added chicken and more kimchi juice to the level of soupiness I want. Green onions added last so it retains the green color. I didn't need to add extra water because a lot of moisture comes out of the tofu once you cook it.
Enjoy!
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