I didn't really use a recipe, but this is approximately what I did (measurements are from memory, so they may be off a bit):

Ingredients

• 1 pack of pressed tofu (the soft curdled kind)
• 1 onion
• 1 bunch of spring onions
• 2 bell peppers
• 2 carrots
• 6 mushrooms
• 1/4 of a white cabbage
• 500g kimchi
• 300g prawns
• 500g mixed seafood
• 1-2 table spoons gochujang
• 2 table spoons doenjang
• 1 table spoon sweet paprika powder
• 1 tea spoon sugar
• salt, gochugaru and sesame oil to taste

Instructions

Cut the tofu into slices of about 5mm, fry in a pan at medium temperature until golden brown on both sides. Cut in half and put aside. Cut the veggies (onions diced, carrots into slices, cabbage and peppers into thin strips, mushrooms into quarters) and the white/lighter parts of the spring onions. Drain the kimchi liquid into a bowl and cut the kimchi into slices.

Fry the onions and spring onions until tender, then add the veggies and kimchi. Add water until all is covered, add kimchi liquid, bring to a boil, then reduce heat to a simmer. Add the gochujang, doenjang, paprika powder, sugar, and spices, and let everything simmer for 30 mins. Add the prawns and seafood and simmer for 10 more mins.

Serve in a bowl with a few pieces of tofu, serve short-grain rice on the side. Add whatever garnish you like (pic has spring onion greens, nori strips, and sesame seeds).