Spicy Tofu and Zucchini Jjigae

Ingredients

• 11 ounces soft tofu (silken)
• 1 medium zucchini, sliced into half-moons
• 2 cups vegetable broth
• 3 tablespoons gochugaru (Korean red chili flakes)
• 1 tablespoon soy sauce
• 1 tablespoon garlic, minced
• 1 tablespoon toasted sesame oil
• 0.5 medium onion, sliced
• 3 pieces shiitake mushrooms, sliced
• 2 stalks green onions, chopped
• 0.5 teaspoon salt(optional)

Instructions

1. 1

   In a small pot or traditional earthenware ddukbaegi, combine the sesame oil, gochugaru, and minced garlic over low heat.

2. 2

   Stir the mixture constantly for 1-2 minutes until the oil turns red and fragrant, being careful not to burn the chili flakes.

3. 3

   Pour in the vegetable broth and add the sliced onions and shiitake mushrooms.

4. 4

   Bring the broth to a boil over medium-high heat and let it simmer for about 5 minutes.

5. 5

   Add the sliced zucchini and soy sauce to the pot, continuing to cook for another 3 minutes until the zucchini is tender.

6. 6

   Carefully scoop large chunks of the soft tofu into the boiling soup, keeping the pieces relatively large so they don't disintegrate.

7. 7

   Let the stew simmer for a final 2 minutes, then taste and add salt if needed.

8. 8

   Garnish with chopped green onions and serve immediately while bubbling hot with a bowl of steamed rice.