Korean gochujang stew with Korean zucchini (hobak)

Korean gochujang stew with Korean zucchini (hobak)
If you like spicy soup, this Korean gochujang zucchini stew is perfect dish to satisfy your palate. You can make it more or less spicy according to your taste.
Summer Korean zucchini is so flavorful and is a perfect dish with creamy potato. Enjoy!
Ingredients:
3 1/2 cups of anchovy kelp stock
1 potato: chop into 1 inch chunk
1 Korean zucchini (aehobak): chop into 1 inch chunk
1/2 small onion: chop into 1 inch pieces
5 oz tofu: cut them into 1 inch cubes
1 green onion
1 red chili pepper
2 tbsp gochujang (Korean red chili paste)
1 tbsp gochugaru (Korean red chili flakes)
1 tbsp minced garlic
1 tbsp fish sauce
1 tbsp Korean soup soy sauce (sempio brand)
1 tbsp Mirim
*If you are vegan, use vegetable broth instead of anchovy stock and Yondu (Korean vegetable seasoning) instead of fish sauce.
*instead of tofu, you can use other type of proteins. I made this soup with squid and it was delicious.
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Music:
Track: Ikson - Tender Wind [Official]
Music provided by Ikson®
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