Kang Doenjang (Rich Soybean Paste Stew)

Cut the wrap vegetables, zucchini, onion, and Cheongyang chili peppers into bite-sized pieces.

Add cooking oil to a pan and stir-fry the zucchini and onion.

When the vegetables become soft, add doenjang (soybean paste), ssamjang (seasoned soybean paste), and gochujang (red chili paste), then mix well.

Add water, minced garlic, Cheongyang chili peppers, and tofu, and bring to a boil.

Simmer over low heat, stirring, until the broth thickens.

Once done, place in a bowl and serve with fresh wrap vegetables.