How to make it
To make the soup base, heat a medium pot or earthenware pot (ttukbaegi) over medium-high heat. Add the vegetable oil, kimchi, onions, Korean red pepper flakes, Lee Kum Kee Chili Garlic Sauce and Lee Kum Kee Minced Garlic. Add your choice of protein if using. Stir fry until protein is almost cooked and onions softened, about 3 to 4 minutes.
Add the soft tofu and gently break it apart. Next pour in the chicken stock and Lee Kum Kee Panda Brand Premium Cooking Soy Sauce and bring to a boil. Taste and season with salt and sugar depending on how salty and fermented your kimchi is.
Once boiling, add the mushrooms and crack an egg on top and boil for 3 to 4 minutes.
Finish with a drizzle of Lee Kum Kee Pure Sesame Oil, Lee Kum Kee Sriracha Chili Sauce and garnish with green onions. Enjoy!