Spicy and tangy wontons filled with minced pork and aged kimchi in a light beef bone broth.
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Squeeze the excess liquid out of the chopped kimchi using a cheesecloth or your hands until very dry.
In a large bowl, combine the ground pork, dried kimchi, minced garlic, sesame oil, and crumbled tofu if using.
Place a teaspoon of the pork mixture in the center of a wonton wrapper, moisten the edges with water, and fold into a triangle or traditional wonton shape.
In a large pot, bring the beef bone broth to a gentle boil over medium-high heat.
Stir in the soy sauce and Gochugaru to the broth, adjusting the spice level to your preference.
Carefully drop the wontons into the boiling broth and cook for 4 to 5 minutes until they float to the surface and the pork is cooked through.
Add the sliced green onions during the last minute of cooking to keep them vibrant.
Ladle the soup into bowls and serve immediately while steaming hot.
