In a large, heavy saucepan, add the kimchee and its juices, the onion, soy, sesame oil, chilli paste, Korean chilli flakes, sugar, the stock and two-thirds of the spring onion. Cut the pork into thin slices and add to the pan. Place a lid on and let simmer over a low heat for 30 minutes.
Open the lid and give it a stir. Drain the tofu and slice into
Serve the soup with bowls of warm rice and a sprinkling of the remaining spring onions.