Ingredients
3 1/2 c. water
3 T denjang (Korean bean curd paste)
1 T garlic paste
1/2 T dashi granules
1/2 T gochu jang (Korean hot pepper paste)
1 zucchini, cubed
1/4 lb fresh mushrooms, quartered
1 onion, chopped
1 package soft tofu, sliced
optional (but we didn’t like it): 1 potato, peeled and cubed
Preparation
Combine water, denjang, garlic paste, dashi and gochu jang in a large saucepan over medium heat. Boil for 2 min. Stir in zucchini, potato, mushrooms and onions. Boil 5-7min. Stir in tofu. Wait for tofu to expand and vegetables tender.
