Put the nori seaweed, dried mushrooms and water in a small saucepan, bring to the boil and simmer over low heat for at least 10 minutes. Then pour the broth through a fine sieve and keep it ready for later. Remove the mushrooms and cut into thin strips.

Meanwhile, prepare the remaining ingredients. Halve the onion and cut into fine rings. Finely chop the garlic. Cut smoked tofu into small bite-sized cubes. Halve the tofu and cut into 1/2 - 1 cm thick slices. Cut the spring onions into fine rings.

Heat a good dash of vegetable oil in a saucepan over medium-high heat. Add smoked tofu and onion and sauté for a few minutes. Add the kimchi and garlic and also sauté briefly. Pour in the dashi broth.

Add mushrooms, gochujang chili paste, gochugaru chilli flakes, soy sauce, sugar and sesame oil. If the stew has too little liquid, top up with a little more water if necessary. Now let everything simmer for about 15 minutes with the lid closed at low temperature.

Place the tofu on top of the stew, add some stew broth and simmer for another 5 minutes.

Serve the kimchi stew sprinkled with spring onions. We like to serve it with rice.