Ingredients
200 g (about 7 oz) napa cabbage kimchi, 50 g (about 1.8 oz) beef, 1 block firm tofu, 3 green chili peppers, 3 cups rice water (water from washing rice).
Seasonings
1 scallion, 3 cloves garlic, 100 g (about 3.5 oz) cheonggukjang (Korean fermented soybean paste), 2 teaspoons chili powder, salt to taste.
Instructions
1. Cut the tofu in half, then dice into 1 cm cubes; shred the beef and mix with scallions and garlic; cut the napa cabbage kimchi into 3-4 cm wide pieces; slice the green chili and remove the seeds.
2. In a clay pot, add 3 cups of water, then the beef and kimchi, and cook until done.
3. Boil for a bit, then rinse the fermented grain paste and add it along with sliced green chili peppers and tofu, cooking for a little longer. Season with chili powder and salt to taste. For an even better result, you can also add thinly sliced radish or rehydrated shiitake mushrooms.