Preparation

  1. 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.

  2. 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.

  3. 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.

  4. Add the scallions and cook 1-2 more minutes before serving.