Step 1

Heat the sesame oil in a large, heavy pot over medium heat. Add the kimchi, onion, and green onion. Stir and cook until the onion turns translucent, about 5 minutes. Add the gochujang, doenjang, and gochugaru. Stir until the pastes are well mixed with the onion and kimchi, about 2 minutes.

Step 2

Add the kimchi brine, vegetable stock, maple syrup, dried shiitake mushrooms, and kombu. Give it a stir. When the mixture comes to a boil, reduce to low heat and cover. Allow to simmer for up to 20 minutes.

Step 3

10 minutes before serving, add the zucchini, mushrooms, and tofu. Cover and allow to simmer until the mushrooms and zucchini are cooked through, about 10 minutes.

Step 4

Garnish with green onion and sesame seeds (if using) and serve immediately with brown or mixed rice.