Ingredients

• 1 Tbsp Avocado oil

• 1 small yellow onion, medium diced

• 1 tsp ginger, minced

• 2 cloves garlic, minced

• 4 each scallion whites, sliced into 1-inch pieces

• 1 (12oz) bag HUC frozen, partially cooked ʻulu, defrosted and cut into bite-sized pieces

• 2 cups kimchi

• 1 Tbsp gochujang

• 2 cups chicken stock, or vegetable broth to keep vegan

• 1 (16oz) pkg firm tofu, cut into bite-sized pieces

• 1 tsp shoyu

• 1⁄2 tsp fish sauce

• 4 each scallion greens, sliced thin

• 4-6 cups cooked brown (or white) rice