This bubbling, brick-red stew builds all its savory depth from deeply caramelized kimchi, simmered down with gochugaru and gochujang until the whole pot turns rich and fragrant. Thinly sliced shiitake mushrooms add a meaty, tender bite, while cubes of soft tofu soak up the spicy, tangy broth in every spoonful. Mushroom broth gives the base an umami backbone that carries the dish without needing anything else, and a splash of kimchi brine at the end brightens everything right back up. Scallion greens and a scatter of sesame seeds on top add freshness and crunch before you dig in. Ladled over a bowl of short-grain rice, it's a comforting, slurpable stew that fits easily into a vegetarian kitchen. This is one of those recipes that tastes like it simmered all day, even though it comes together in well under an hour.
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Heat the sesame oil and neutral oil together in a medium pot over medium heat until shimmering. Add the sliced scallion whites and light greens and cook, stirring occasionally, until softened and fragrant, about 2 minutes.
Add the chopped kimchi and cook, stirring frequently, until the kimchi begins to caramelize at the edges and the pot smells deeply savory, about 5 minutes.
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