A quick-cooking stew using thin brisket shavings and fresh summer zucchini.
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In a small pot or ddukbaegi, heat the sesame oil over medium heat.
Add the shaved brisket and minced garlic, sautéing until the beef is no longer pink.
Add the gochugaru and stir constantly for 1 minute to create a red chili oil, being careful not to burn the flakes.
Pour in the broth and soy sauce, then bring the mixture to a boil.
Add the diced onions and sliced zucchini, then simmer for 3-5 minutes until the vegetables are tender.
Carefully scoop the soft tofu into the pot in large chunks.
Let the stew boil for another 2 minutes to heat the tofu through.
Top with chopped green onions and serve immediately with a bowl of steamed rice.
