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Heat a 2-quart saucepan over medium-high, add a healthy drizzle of oil, and then sauté whatever vegetables you’ve got in the mix.
Season the vegetables lightly with salt and cook to your desired texture.
Add the kimchi, 2 or 3 large spoonfuls per person, and let that sizzle for a few minutes in the residual fat.
If using, add a little dollop of gochujang or miso and stir it into the mixture.
Pour in enough water or stock to just cover everything in the pot and bring to a boil.
Simmer for a few minutes to get all the ingredients talking with each other.
If you have cooked grains, add directly to the soup. If using tteok or noodles, cook them in a separate pot and then transfer to the soup.
Drop in your protein, if using, and simmer until warmed or cooked through.
Doctor your bowl with vinegar, fish sauce, sesame oil, and/or soy sauce, as desired.