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1. Rinse the dried shiitake mushrooms and dried kelp quickly, then combine with the water in a pot. Let soak for at least 20 minutes, then bring to a gentle simmer over medium heat. Remove the kelp just before the water boils, about 8 minutes, to avoid bitterness. Simmer the shiitake for 5 more minutes, then remove, squeeze out, slice off the stems and slice the caps, reserving the stock.
6 pieces Dried shiitake mushrooms,
2 pieces Dried kelp (dasima), about 10 cm square,
4 cup Water
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2. Mince the garlic and slice the scallions, keeping whites and greens separate.
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3. Heat the neutral oil in a heavy pot over medium-high heat. Add the kimchi and scallion whites and sauté for 4-5 minutes until the kimchi softens and edges caramelize. Add the sugar, garlic and gochugaru and stir for 1 minute until fragrant.
1.5 cup Vegan aged kimchi (no fish sauce or jeotgal), chopped,
1 tbsp Neutral oil,
1 tbsp Gochugaru (Korean chili flakes),
3 clove Garlic,
1 tsp Sugar,
2 pieces Scallions
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4. Add the sliced rehydrated shiitake and fresh shiitake and sauté for 3 minutes until they release their moisture and start to brown. Stir in the doenjang and soy sauce and coat everything well.
6 pieces Dried shiitake mushrooms,
4 pieces Fresh shiitake mushrooms, sliced,
1 tbsp Doenjang (soybean paste),
1 tbsp Soy sauce
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5. Pour in the reserved mushroom-kelp stock and add the cooked black soybeans. Bring to a boil, then reduce to a steady simmer and cook uncovered for 20 minutes until the kimchi is soft and the broth is deeply flavored.
0.8 cup Cooked black soybeans (boiled)
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6. Nestle the tofu slabs into the stew and simmer for 5 more minutes to absorb the broth. Taste and adjust with a little more soy sauce or gochugaru if needed.
0.5 block Firm tofu, cut into slabs,
1 tbsp Gochugaru (Korean chili flakes),
1 tbsp Soy sauce
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7. Turn off the heat, drizzle with the toasted sesame oil and scatter the scallion greens on top. Serve bubbling hot with steamed rice.
2 pieces Scallions,
1 tsp Toasted sesame oil
