Step 1

In a medium dutch oven over medium heat, add in the olive oil and let it warm up for a minute or so.

Step 2

Add in the onion and cook, stirring occasionally, until slightly softened, 5-6 minutes.

Step 3

Add in the garlic and ginger and stir to combine. Add in the gochujang and stir. Cook together, stirring often, for 5-6 minutes or until you see the gochujang begin to turn a shade darker. This is the sugar in it caramelizing. Continue to stir to ensure nothing burns on the bottom of the dutch oven.

Step 4

Add in the cherry tomatoes, soy sauce, vinegar and stir. Cook, stirring occasionally, for 10-11 minutes or until the tomatoes are burst and jammy. It should be decently liquidy, but add in the vegetable stock and stir.

Step 5

Bring this to a simmer for 8-10 more minutes. Reduce the heat to low and blend with an immersion blender, leaving some tomato skins whole, but most blended.

Step 6

Add in the coconut milk and stir. Taste and season with a dash of more soy sauce if preferred.

Step 7

To serve, portion into bowls and top with the tender herbs and chili crisp. Enjoy with steamed white rice or crusty bread.