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To make the bokkeum kimchi, chop the kimchi into bite-sized pieces and squeeze out any excess kimchi juice.
Preheat a large saucepan over high heat, then place the kimchi along with all the other ingredients into the pan and stir-fry for 5 minutes.
Turn the heat down to medium and continue stir-frying for another 3 minutes, until the colour has darkened a little and the kimchi has lost some of its texture.
The bokkeum kimchi is now ready to use and can be stored in an airtight container in the refrigerator for up to 1 month.
Put the bokkeum kimchi and 200ml of water into a large saucepan over high heat and bring to the boil.
Reduce the heat to medium and add the tofu, gochugaru, salt, onion and spring onion and cook, gently stirring, for 5 minutes.
If it reduces too much, just top it up with a tiny bit of water.
Enjoy with a bowl of hot rice.