MMMMM----- Recipe via Meal-Master (tm) v8.06

      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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