Sundubu Jjigae

Ingredients

• Water (3 cups)
• Salt (to taste)
• Sesame oil (1 teaspoon)
• Soy sauce (1 tablespoon)
• Gochujang (korean red pepper paste) (2 tablespoons)
• Green onion (2 stalks, chopped)
• Mushrooms (4 ounces, sliced)
• Zucchini (1 medium, sliced)
• Garlic (3 cloves, minced)
• Onion (1 medium, thinly sliced)
• Vegetable oil (1 tablespoon)
• Soft tofu (1 package (14 ounces))

Instructions

1. Heat vegetable oil in a pot over medium heat.
2. Add the sliced onion and minced garlic. Sauté until the onion becomes translucent.
3. Add the zucchini, mushrooms, and green onion. Cook for 2-3 minutes until the vegetables start to soften.
4. Add gochujang and soy sauce. Stir well to coat the vegetables.
5. Pour in the water and bring to a boil.
6. Carefully add the soft tofu to the pot, breaking it into smaller pieces with a spoon.
7. Simmer for 10 minutes, allowing the flavors to meld together.
8. Season with salt and sesame oil.
9. Serve hot with steamed rice.