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1. Combine the water, dried kelp and dried shiitake mushrooms in a pot and let soak for 10 minutes. Bring to a gentle simmer over medium heat, then remove the kelp after 5 minutes. Keep the mushrooms in the pot, and slice them later if desired.
1 piece Dried kelp (dasima),
4 pieces Dried shiitake mushrooms,
4 cup Water
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2. Add the rinsed lentils to the stock and simmer gently for 15 minutes, until they are just beginning to soften.
0.5 cup Dried green or brown lentils, rinsed
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3. Cut the eggplant into 2.5 cm (1 inch) chunks. Heat the neutral oil in a large skillet over medium-high heat until shimmering. Sear the eggplant in a single layer, in batches if needed, for 4 to 5 minutes without moving it too much, until deeply golden on all sides. Remove and set aside.
2 pieces Eggplant,
3 tbsp Neutral oil (such as grapeseed or canola)
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4. In the same skillet over medium heat, sauté the onion for 3 minutes. Add the kimchi and sauté for 5 to 6 minutes until it is slightly caramelized and fragrant. Stir in the garlic, gochugaru, doenjang, soy sauce and sugar and cook for 1 minute.
2 cup Well-fermented vegan kimchi (no fish sauce or jeotgal), chopped,
1 pieces Onion, sliced,
4 clove Garlic, minced,
1.5 tbsp Gochugaru (Korean chili flakes),
1 tbsp Doenjang (fermented soybean paste),
1 tbsp Soy sauce,
1 tsp Sugar
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5. Scrape the kimchi mixture into the pot with the lentils and stock. Add the kimchi brine and stir. Cover partially and simmer gently for 15 minutes.
0.2 cup Kimchi brine from the jar
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6. Add the seared eggplant and tofu to the pot. Simmer gently for 10 to 12 minutes, until the lentils are tender and the eggplant is silky but holds its shape. Taste and adjust with a little more soy sauce or sugar to balance the sour and spicy notes.
1 tbsp Soy sauce,
1 tsp Sugar,
200 g Firm tofu, cubed
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7. Turn off the heat and stir in the scallions and toasted sesame oil. Ladle into bowls while still bubbling hot and sprinkle with toasted sesame seeds. Serve with steamed rice.
2 pieces Scallions, sliced,
1 tbsp Toasted sesame oil,
1 tsp Toasted sesame seeds (garnish)
