Preparation

• Finely chop the kimchi.
  225 g kimchi
• Mix the kimchi with the kimchi juice.
  5 teaspoons kimchi juice
  
• Heat a dolsot or a saucepan.
• Add the vegetable oil and Korean chili powder.
  2 teaspoons vegetable oil, 1 teaspoon Korean chili powder
  
• Cook, stirring constantly, until it begins to sizzle, being careful not to let it burn.
  
• Add the kimchi and its juices, then cook until the kimchi is tender.
  
• Add the silken tofu, pour in the stock, bring to a boil, and simmer until the tofu is heated through.
  1 package silken tofu, 360 ml anchovy-kombu stock
  
• Taste and adjust the seasoning, adding the dried shrimp as needed.
  1 teaspoon dried shrimp
  
• Add the scallion.
  scallion
  
• If using the egg, crack it into a bowl and pour the white into the pot first; just before serving, place the yolk on top.
  1 egg