In a pot, warm up the vegetable oil over medium heat. Add the diced onions and sauté until they become translucent, about 3-5 minutes.

Once the onions are ready, stir in the minced garlic. Cook for another minute.

Stir in the chopped kimchi along with its juice and follow this with the water or stock, bringing it all to a lively boil.

Gently add the soft tofu and your choice of protein. Let it simmer for about 5 minutes.

Stir in the Korean red pepper flakes, salt, and sugar to taste.

Crack an egg directly into the soup just before serving. Drizzle with sesame oil.

If desired, sprinkle chopped scallions on top.