A lot of Korean recipes are quite simple to make. For example, kimchi jigae is one of my favorites to make and can be done in about 20 minutes. Here's a quick recipe. I'll often add a can of tuna. Also popular is adding pork belly.
Kimchi Jjigae (Kimchi Stew)
Ingredients 1 to 1.5 cups kimchi
1 pack tofu
2 stalks green onions/scallions
1/2 of large onion
2 -3 cloves of garlic
2 tsp. oil
2 cups water
approximately 1/4 cup gochujang (red pepper paste)
2 - 3 tbsp gochugaru (red pepper flakes)
1 tsp. dashida (Korean dashi made with anchovies)- optional, you can get it powdered
Prior to cooking, prepare the following. Roughly chop kimchi into smaller chunks Cube tofu into bite sized pieces Slice scallions on a bias (on an angle) into 1-inch long slices Chop onion into smaller slices Mince garlic (use pre-minced if possible) Slice chili pepper on a bias In pot, add a little bit of oil. Add minced garlic and onion to flavor the oil.
Add in kimchi chunks and cook for about 2 - 3 minutes (this will help the soup cook faster). Add in water (approximately 2 cups serves 4 individual servings). Bring heat up to high and boil for a few minutes. Add one scoop (a little less than 1/4 cup) of gochujang (red pepper paste) and stir until dissolved. Add a couple tablespoons of gochugaru (red pepper flakes). Let it cook on medium heat for approximately 5 to 7 minutes (this will allow for the kimchi to cook through). Stir occasionally. Taste and if needed, re-season with kimchi juice and dashida. Then add in tofu and let it cook for another 4 minutes or so before adding in the scallions.