Heat olive oil over medium heat. Add sliced onion and chopped cabbage. Cook 5–6 minutes, stirring occasionally, until softened and slightly translucent. Watch for burning; the vegetables should sweat and release natural sweetness.

Stir in the gochujang paste. Cook 10–12 minutes, stirring frequently. The paste will darken and stick slightly to the pot. This step deepens the flavor, so don’t rush it.

Mix in grated garlic and ginger. Cook 2–3 minutes until fragrant. Be careful not to burn the garlic; it should smell sharp and warm, not bitter.

Pour in the canned tomatoes, tahini, lemon juice, and vegetable stock. Use an immersion blender to partially blend for a creamy yet slightly textured soup. Bring to a low simmer, cover, and cook 35 minutes. Check occasionally; the cabbage should be tender but not mushy.

Stir in coconut milk and simmer uncovered for 10 minutes. The soup should become creamier and slightly thickened. Adjust consistency with extra stock if needed.

Taste and season with salt. Serve warm with fresh herbs, a drizzle of olive oil, and warm pita or rice. Soup should be rich, slightly spicy, and aromatic.