Kimchi Jjigae (Korean Kimchi Stew)

Slice the firm tofu into 1‑inch rectangles and set aside.

Thinly dice the green onions and thinly slice the yellow onion; set both aside separately.

Clean the shiitake mushrooms and slice them into thin strips.

Prepare the kimchi by cutting it into bite‑size pieces, reserving any liquid that comes out.

Heat a small pot over medium‑high heat and give a light spray of oil to coat the bottom.

Add the sliced yellow onion and minced garlic to the pot; sauté for 2‑3 minutes until the onion becomes translucent and fragrant.

Introduce the thinly sliced beef brisket, stirring quickly; cook for about 2 minutes until the beef starts to brown.

Add the sliced shiitake mushrooms and kimchi (including its juice) to the pot; stir and cook for another 2 minutes so the flavors meld.

Pour in the chicken bone broth, the reserved kimchi juice, brown sugar, gochugaru, gochujang, and soy sauce. Stir well to dissolve the pastes.

Bring the mixture to a rolling boil, then reduce the heat to a gentle simmer. Let it simmer for 8‑10 minutes, allowing the broth to thicken and the beef to become tender.

Gently add the tofu rectangles and the diced green onions to the pot; simmer for an additional 2 minutes to warm the tofu without breaking it apart.

Taste the stew and season with salt or a splash more kimchi juice if additional saltiness or tang is desired.

Turn off the heat, cover the pot, and let the stew rest for 2 minutes so the flavors fully integrate.

Serve the kimchi jjigae hot, directly from the pot or ladled into bowls, optionally garnished with extra green onion slices.