One of the variations of the spicy soft tofu stew (순두부 찌게 Soondubu Jjigae) with kimchi and beef. Adding kimchi makes the jjigae explode with flavors.
Measure about 1/2 cup of well-fermented kimchi (a handful) and chop it roughly into small pieces or slice into thin strips.
Cut up beef or pork into small cubes. The amount of meat doesn’t have to be exact. Use either a similar amount or less meat when compared to the amount of kimchi. In my opinion, pork goes better with kimchi.
Add 1/2 cup water and tofu. Break up the tofu into smaller pieces so the tofu gets seasoned evenly. Add 1 Tbs gochu yangnyum and bring to a boil. Let it simmer for 10 minutes. Taste and add salt if necessary. When kimchi is added, you will most likely not need any additional soy sauce or salt or saewoojeot because kimchi is already quite salty.