A rainy day calls for comfort and Kimchi-jjigae (kimchi stew).

I started off by sautéing thinly sliced onions and mushroom with a pinch of salt. Then I added 200g of store-bought kimchi, 2 tbsp of Gojuchang and some freshly ground black pepper. Give it a good mix before adding in 1 cup of water (or stock). Bring stew to a simmer before adding in one packet of egg tofu. Gently break the tofu into smaller chunks. Check stew for seasoning. Carefully add an egg into the stew. Turn heat off when egg sets. Enjoy this dish with rice or like me, chopped coral lettuce.