Tofu Doenjang Stew (Kang Doenjang)

Dice the tofu into cubes.

Finely chop zucchini, onion, green onion, and shiitake mushrooms.

Add sesame oil to a pot and stir-fry the green onion to bring out its aroma.

Add zucchini, shiitake mushrooms, and onion and stir-fry.

Pour in water and bring to a boil.

Dissolve doenjang (soybean paste) and gochujang (red chili paste) into the pot.

Add the tofu and simmer over medium heat.

Add minced garlic and season to taste.

Continue to cook until the broth is slightly reduced.