- 7 garlic cloves, minced
- 1 tbsp gochujang
- 1 cup kimchi
- 2.5 cups water
- Veggies of choice (I used cabbage and riced cauliflower)
- Add minced garlic, kimchi, and 1 cup of water in a pot on medium heat.
- Once simmering, add the gochujang, and make sure the paste is thoroughly dissolved.
- Add your veggies of choice.
- Cook on low heat for 40 minutes to develop the flavor.
- Serve with rice and main dishes of choice, or eat as a soup!
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