I made this stew (jigae) a few weeks ago when I felt like having some Korean food. The kimchi was store-bought and I added slices of zucchini and tofu into the stew.

To flavour the stew, I added Korean fermented bean paste, white vinegar, sugar, sliced onions, minced garlic and vegetable stock. Add the mince garlic and onion to cook until the onions are soft, then add the kimchi and the rest of the ingredients into the pot. The stew is ready when the slices of zucchini are cooked.

I served the kimchi tofu stew with a bowl of eight-grain rice. I’ve found that it’s really handy to keep some kimchi and fermented bean paste in the fridge for making a quick stew like this. The best part is that those two ingredients can keep for a long time.