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Boiled the water, then pour the boiled water into a big bowl. Add the kombu and let sit for 15 minutes.
Slice the onion into chunks and mince the garlic cloves.
On a pot on medium heat, heat up the cooking oil and sesame oil. Add in the onion and garlic and stir for 1-2 minutes until the onion becomes transparent.
Add in 1 tbsp gochujang, 2 tsp gochugaru, 1 tbsp soy sauce, the kimchi and stir for 3 minutes.
Add in kimchi juice and kombu stock. Bring to a boil
Meanwhile, thinly slice the cabbage, mushroom and tofu.
Add the cabbage and mushroom to the pot and simmer for 7-10 minutes until softened.
Add in the tofu and sprinkle with some green onions and sesame seeds.
Serve the kimchi jjigae with a warm bowl of rice and enjoy!