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Title: Gochujang Zucchini Jjigae
Categories: Korean, Stews
Yield: 8 Servings

1 tb Toasted sesame oil; plus
-more for garnish
1 tb Gochugaru
2 tb Garlic; minced
1/4 c Onion; chopped
2 c Zucchini; sliced into half
-moons
2 tb Gochujang
2 tb Soup soy sauce
4 c Vegetable broth
8 oz Super firm or extra firm
-tofu; sliced or crumbled
2 Scallions; chopped
1 tb Toasted sesame seeds
1 ts Black pepper

Preparation time: 5 minutes
Cooking time: 15 minutes

Add sesame oil to a medium Dutch oven or ddukbaeggi over medium-low
heat. Add gochugaru and stir for about 2 minutes, until it starts to
froth.

Add onions, garlic, and zucchini. Stir and cook in gochugaru for
about 1 minute, until onions begin to soften. Add gochujang and stir
until vegetables are evenly coated. Deglaze the pot with soy sauce
and stir. Then, add vegetable broth.

Increase heat and bring the pot to a boil (about 2 minutes). Then
reduce heat and allow the pot to simmer for about 15 minutes, until
the zucchini is completely tender and the broth infused with their
flavor.

Add tofu and cook for about 3 more minutes. Garnish with scallion
greens, sesame oil, black pepper, and toasted sesame seeds.

Recipe by Joanne Molinaro

Recipe FROM: <https://thekoreanvegan.com/
5-easy-korean-zucchini-recipes/>

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