Prepare the broth: I like to cut through the kombu using a pair of scissors. I fold mine in half and cut around five 1” (2.5 cm) cuts on each side.Also, do NOT wash your kombu. The white powdery layer on the kombu is naturally occurring and is what adds to the umami flavour when soaked.I like to soak the mushrooms and kombu in room temperature water and leave it in the fridge overnight for best flavour.This will yield around 3 cups of broth since the dried mushrooms and kombu will absorb some water.

Another option is to boil the mushrooms and kombu in water for 10-15 minutes and leave it to sit for another 10-15 minutes. Remove the mushrooms and kombu from the broth.

Do not discard the kombu and mushrooms. You can also cut the rehyrdrated mushrooms and mix it in your jjigae.For the leftover rehydrated kombu, you can make this into Kombu Tsukudani or simmered kombu for a delicious dish with rice. You can see the recipe here.

Slice the veggies and other mushrooms you're using.

Prepare your sundubu or soft tofu. If using sundubu in a tube, slice the tube in half (or follow the dotted lines), and slice the tofu into a few pieces.If using a block of sudubu, carefully remove it from the tray of water and slice into a few pieces. Note that you can opt not to slice the tofu and simply break them into smaller pieces when placing in the stew later on.

Heat a medium sized pot or a Korean ttukbaegi over medium.

Once hot, add in the oil.

Sauté the onion and scallions. Sauté for 2-3 minutes until translucent and cooked through. Add in the gochugaru. Cook down for 1-2 minutes to make the chili oil.

Add in kimchi (if using) then saute for 2-3 minutes. Add in the soy sauce and rice wine (if using) over high heat until it slightly evaporates.

Afterwards, add in the king oyster or shiitake mushrooms, and some of the enoki mushrooms then sauté for a few minutes until lightly cooked through, around 3 minutes.

Add in the zucchini and mix well. Cook for 2-3 minutes.

Pour in the vegetable broth or water.

Cover the pot and leave to boil over medium high heat, around 7 minutes.

Once the zucchini and mushrooms are cooked through, taste soup and season with more salt to taste, as needed. Add a pinch of sugar.

Mix in the minced garlic.

Add in the soft tofu and remaining enoki mushrooms on top then leave to boil for 2-3 more minutes.

Garnish with the remaining green parts of the green onion/scallion.

Enjoy while hot with some steamed rice, kimchi pancake (recipe here), and Korean banchan (side dishes) like kimchi and kongnamul (bean sprout salad).