Kimchi Stew

<p><!-- tml-version="2" --></p> <p>1. Heat oil in saucepan over medium heat. Add onion, and sauté 5 minutes, or until beginning to brown. Add kimchi and sugar, and sauté 2 to 3 minutes. Stir in Mushroom Stock and rice vinegar, if using, and add potato. Cover, reduce heat to medium-low, and simmer 15 minutes, or until potato cubes are soft</p> <p>2. Add cabbage and tofu, cover, and cook 3 minutes more. Serve garnished with julienned carrot and daikon radish.</p>