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1. Combine the water, dried kelp and dried shiitake mushrooms in a pot and let soak 10 minutes, then bring to a gentle simmer over medium heat for 10 minutes. Remove the kelp just before it boils, then remove the shiitake, slice thinly and return to the pot.
1 piece Dried kelp (kombu), 10 cm piece,
3 pieces Dried shiitake mushrooms,
3 cup Water
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2. Heat the neutral oil in a wide heavy pot over medium-high heat. Sear the king oyster mushroom rounds without moving them for 2-3 minutes per side until deeply golden, then remove and set aside.
4 pieces King oyster mushrooms, cut into thick 1.5 cm rounds,
1 tbsp Neutral oil
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3. In the same pot, sauté the onion for 2 minutes, then add the kimchi, garlic and sugar and cook 5-6 minutes, stirring, until the kimchi softens and its edges caramelize slightly.
1.5 cup Well-fermented vegan kimchi (no fish sauce or shrimp paste), chopped,
0.5 piece Onion, sliced,
3 clove Garlic, minced,
1 tsp Sugar
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4. Stir in the gochugaru, doenjang and soy sauce and cook 1 minute until fragrant.
1 tbsp Gochugaru (Korean chili flakes),
1 tbsp Doenjang (soybean paste),
1 tbsp Soy sauce
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5. Pour in the shiitake stock and bring to a boil, then reduce to a steady gentle simmer. Add the chickpeas and cook, partially covered, for 15 minutes so the chickpeas absorb the kimchi flavor.
1.5 cup Cooked chickpeas, drained,
3 pieces Dried shiitake mushrooms,
3 cup Water
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6. Add the seared king oyster mushrooms and tofu and simmer 10 more minutes until the mushrooms are chewy-tender and the broth is rich, spicy and tangy. Adjust with a pinch more sugar or soy sauce if needed.
4 pieces King oyster mushrooms, cut into thick 1.5 cm rounds,
0.5 block Firm tofu, cubed,
1 tbsp Soy sauce,
1 tsp Sugar
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7. Turn off the heat, drizzle with the toasted sesame oil and top with scallions and sesame seeds. Serve bubbling hot with steamed rice.
2 pieces Scallions, sliced,
1 tsp Toasted sesame oil,
1 tsp Toasted sesame seeds (garnish)
