Step 1

Boiled the water, then pour the boiled water into a big bowl. Add the kombu and let sit for 15 minutes.

Step 2

Slice the onion into chunks and mince the garlic cloves.

Step 3

On a pot on medium heat, add the cooking oil and sesame oil. Add in the onion and garlic and stir for 1-2 minutes until the onion becomes transparent.

Step 4

Add in 1 tbsp gochujang, 1 tbsp soy sauce, the kimchi and stir for 3 minutes.

Step 5

Add in kimchi juice and kombu stock. Bring to a boil

Step 6

Meanwhile, thinly slice the cabbage, mushroom and tofu.

Step 7

Add the cabbage and mushroom to the pot and simmer for 7-10 minutes until softened.

Step 8

Add in the tofu and sprinkle with some green onions and sesame seeds.

Step 9

Serve the kimchi jjigae with a warm bowl of rice and enjoy!