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Heat oil in a stewing pot then pan sauté the onions and garlic until translucent and aromatic but not browned.
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Mix in the kimchi, gochujang, gochugaru, soy bean paste and soy sauce. Give a quick stir until the oil turned red.
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Add in the stock, sugar and leeks and bring mixture to a boil then lower the heat and simmer for another 5-20 minutes.
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Add the rest of the ingredients and continue cooking in simmering stage for another 5 minutes.
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Serve steaming hot.