A protein-packed version using succulent boneless chicken thighs and ginger.
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In a heavy-bottomed pot or dolsot, heat the sesame oil over medium-high heat.
Add the chicken thigh pieces and minced ginger, searing until the chicken is lightly browned on all sides.
Add the chopped kimchi and garlic to the pot, sautéing for 5-7 minutes until the kimchi becomes soft and translucent.
Stir in the gochugaru and gochujang, ensuring the chicken and kimchi are evenly coated with the spices.
Pour in the chicken stock and kimchi brine, bring the mixture to a vigorous boil, then reduce heat to medium-low.
Simmer the stew for 15-20 minutes to allow the flavors to meld and the chicken to become tender.
Carefully place the tofu slices on top of the stew and simmer for an additional 5 minutes until the tofu is heated through.
Garnish with chopped green onions and serve immediately with a side of steamed white rice.
