Drizzle any type of oil you prefer in a pan on a high heat, then place fully fermented kimchi into the pot. Don’t drain the Kimchi juice as this is needed to make kimchi stock.
Add slices of onion to the pot then stir well for 5 minutes.
Add 2 cups of water to the pot with 2tbsp of brown sugar.
Close the pot lid for 20 minutes to allow all the ingredients to combine together.
Optional: You can add pork shoulder if you want your kimchi soup to be meaty.
Place few slices of spring onion on the top of the Kimchi Soup. If the soup is still too sour, you can add a little more of brown sugar to neutralise the acidity of kimchi.
Optional: Add sliced tofu and shiitake mushroom.
Once dish is ready, you can have it with cooked rice or slices of your favourite bread.