
Preparation
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In a medium dutch oven, head the sesame oil over medium heat. Immediately add the gochugaru and stir with a wooden spoon. Make sure the gochugaru does not burn (turn dark), as it will get bitter.
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When the gochugaru starts to bubble and froth, add the onion, garlic, potato, zucchini, salt, and pepper. Continue to cook until the onions begin to turn translucent, 3 to 5 minutes.
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Add the soy sauce to deglaze the pot. Pour in the vegetable broth. Add the silken tofu, breaking it up gently with a spoon into large chunks (you don’t want it to look curdled). Reduce the heat and simmer until potatoes are tender, about 20 minutes.
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Add the scallions and cook 1-2 more minutes before serving.