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.