Slice the vegetables and tofu

• Slice the onion, zucchini, mushrooms, tofu and spring onions.

Mix the sauce

• Combine the gochujang, gochugaru, soy sauce, mirin, sweetener and garlic in a bowl.
• Stir until smooth.

Layer the pot

• Layer the vegetables and tofu in a pot.
• Add the kimchi and spread the sauce on top.

Simmer the stew

• Pour in the stock.
• Bring to a boil, then lower the heat and let everything simmer together.

Cook the egg

• Make a well in the centre of the stew and crack in the egg.
• Cook until your preferred doneness.

Serve

• Top with the spring onions and serve hot.