A Korean vegetarian dish built on whole ingredients.

Servings: 4
Active time: 20 min
Total time: 30 min

Organic sourcing

Zucchini and mushrooms can accumulate pesticides, so it's better to choose organic options for them.

Ingredients

• 2 tbsp sesame oil
• 1 medium onion, sliced
• 2 cloves garlic, minced
• 1 tbsp Korean red pepper flakes (gochugaru)
• 1 medium zucchini, sliced
• 200 g mushrooms, sliced
• 3 cups vegetable stock, ideally homemade
• 400 g soft tofu (sundubu)
• 2 green onions, sliced
• 2 tbsp soy sauce, gluten-free
• to taste salt
• to taste black pepper

Method

1. Heat sesame oil in a large pot over medium heat.
2. Add the sliced onion and sauté until softened.
3. Stir in the minced garlic and Korean red pepper flakes, cooking for a minute until fragrant.
4. Add the zucchini and mushrooms, cooking for another 3-4 minutes until slightly softened.
5. Pour in the vegetable stock and bring everything to a simmer.
6. Cut the soft tofu into large chunks and add it to the stew.
7. Season with soy sauce, salt, and black pepper, adjusting to taste.
8. Simmer for about 5 more minutes to let the flavors meld.
9. Garnish with sliced green onions before serving.

Notes

• If a spicier stew is desired, increase the amount of gochugaru.
• Serve with rice on the side to make it a complete meal.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Korean recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.