• 7 garlic cloves, minced
  • 1 tbsp gochujang
  • 1 cup kimchi
  • 2.5 cups water
  • Veggies of choice (I used cabbage and riced cauliflower)


  1. Add minced garlic, kimchi, and 1 cup of water in a pot on medium heat.
  2. Once simmering, add the gochujang, and make sure the paste is thoroughly dissolved.
  3. Add your veggies of choice.
  4. Cook on low heat for 40 minutes to develop the flavor.
  5. Serve with rice and main dishes of choice, or eat as a soup!

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