Prepare & measure all ingredients needed for the soup. Slice onion, cut fish fillet & tofu into bite size cubes and prep green scallions or green onion as needed.

Note that we cut green onions or scallions into two parts, the white and the green. We add the white when adding the tofu and fish. The green part is added as the final touch.

In a soup pot, mix and combine kimchi, sliced onion, korean chili paste/gochujang and sugar with 3 cups of water. Over medium high heat, bring to a rolling boil. Turn down the heat to medium low and leave boiling for another 10mins.

Next, add tofu, fish, scallions and chicken bouillon/chicken seasoning powder. Stir to mix. Bring to a rolling boil again, then simmer for another 10mins and fish is fully cooked. Taste and adjust seasoning accordingly before removing the pot from the heat.

INGREDIENT VARIATIONS:
[Ingredients that you can add]

Fatty meat slices
Seafood
Chicken
Mushroom
some pepper powder
Chili flakes
Finely minced garlic
A teaspoon of korean fish sauce