For the Kombu stock, rinse the dried seaweed in cold water from its white residue. Place in a in a medium size pot with the water, shiitake mushrooms, and salt.
Bring the stock to a boil for 20 minutes and remove with a spoon, proteins, and dirt that float on the surface.
In a small saucepan, lightly steam the garlic, onions and shiitake with olive oil.
Add the kimchi and continue to steam for another 2 minutes, then add the kimchi brine.
Then add the stock, Korean pepper paste, and soy sauce and mix. Add the tofu and let simmer for about 20 minutes.
For garnish, add chopped green onions, sliced shiitake, sesame oil, and roasted sesame seeds.