Soak the kombu and dried shiitake mushrooms in the water for a few hours.

Bring the water up to a boil, then remove from the heat.

Discard the kombu.

Allow the dashi to cool.

Remove the mushrooms and reserve for the stew.

Peel and finely dice the onion, garlic and ginger.

Wipe and remove the stalks from the fresh shiitake mushrooms and button mushrooms. Dice.

Remove the stalks then dice the rehydrated mushrooms that were used to make the dashi.

In a heavy based saucepan over a medium heat, melt the butter and add the onion.

Sauté the onion until soft, then add the diced fresh mushrooms.

Sauté until any liquid expelled from the mushrooms has evaporated.

Add the garlic and ginger and sauté until fragrant (2-3 more minutes).

Add the drained kimchi, gochujang, sesame oil, diced rehydrated mushrooms, and smoked paprika.

Stir over the heat for another 2-3 minutes.

Add the dashi, kimchi juice, and beans.

Bring to a boil then reduce to a low simmer. Simmer for 30 minutes.

Part way through, taste the stew for both seasoning and heat. There should have been enough salt in the kimchi, but add more if you think it needs it. Likewise, if you would like it to be more spicy, add some chilli flakes.