| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken thigh | 200 g | Sliced |
| Light soy sauce | 1 tbsp | |
| Kimchi | 400 g | Cut into bite-sized pieces |
| Kimchi brine | 1/4 cup | |
| Pressed tofu | 200 g | Cut into 1cm thick blocks |
| Yellow onion | 1 pc | Thinly sliced |
| Spring onion | 3 stalks | Thinly sliced, with the white and green part separated |
| Sugar | 2 tsp | |
| Salt | To taste | |
| Korean hot pepper flakes | 2 tsp | |
| Gochujang paste | 1 tbsp | |
| Sesame oil | 1 tsp | |
| Anchovy or chicken stock | 2 cups |
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