Ingredients
Serves: 3–4
Method
- Heat the vegetable oil in a medium-sized saucepan over medium heat. Add the white spring onions and cook for 3 minutes, or until soft. Add the ginger and garlic and cook for 30 seconds before adding the kimchi.
- Continue cooking, stirring, for a minute and then add the gochujang paste. Stir in well.
- Add the tofu, mushrooms, soy sauce and the stock, then bring the mixture up to a simmer. Reduce the heat to low and cook for 10 minutes.
- Add the sliced bok choy and cook for another 5 minutes. Serve with a sprinkling of sliced spring onion greens.
