This is my favorite Korean kimchi and tofu pot in autumn. I love how warm it is.

Korean hot sauce, konjac shreds, onions, spring onions, bean sprouts, northern tofu, mushrooms, vermicelli, spicy cabbage, small milk pot yyds for one person.

Stir-fry onions, spicy cabbage, 1 tbsp light soy sauce, 1 tbsp oyster sauce, 2 tbsp Korean chili sauce, stir-fry evenly, pour 2 bowls of water and bring to a boil, add other ingredients, add vermicelli after boiling, add green onions before serving

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Cut the mushrooms thicker, use northern tofu, shredded konjac instead of staple food, and secretly add vermicelli to satisfy your cravings.