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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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