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1 four-inch-square piece kombu (sea kelp)

1 Tbsp miso paste

2 cups very fermented kimchi with juice

2 Tbsp vegetable oil

6 scallions, finely sliced, greens and whites reserved separately

4 cloves garlic, grated on a microplane grater

2 Tbsp gochujang

1 Tbsp light soy sauce

2 to 4 Tbsp gochugaru (Korean dried chili flakes), to taste

24 ounces soft silken tofu, roughly broken

4 eggs

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1. If you don't already have some cooked white rice, now's a good time to make some.

2. Cover kombu and miso with 1 quart water. Bring to a simmer and remove from heat. Let stand 5 minutes, then strain. Discard solids and reserve broth. Meanwhile, drain kimchi in a fine mesh strainer set over a small bowl, squeezing to remove as much liquid as possible. Roughly chop kimchi, and reserve kimchi and juice separately.

3. Heat oil in a 2 to 3 quart stone dolsot or saucepan over medium-high heat until shimmering. Add scallion whites, garlic, and chopped kimchi. Cook, stirring constantly, until fragrant, about 1 minute.

4. Add kimchi juice, gochujang, and soy sauce. Cook until vegetables are well-coated in even layer of sauce.

5. Add strained broth, gochugaru, and tofu. Stir gently and heat until boiling. Season to taste with more gochugaru or soy sauce if desired.

6. Remove from heat and add eggs. Sprinkle with scallion greens. Serve immediately while still boiling, gently stirring eggs into the broth.

Note: Kombu, kimchi, gochujang, and gochugaru can be found in most Asian supermarkets.