| 1 | tbsp | vegetable oil |
| 1 | tsp | sesame oil |
| 1 | unit | green onion |
| 2.25 | unit | onion |
| 5 | clove | garlic |
| 1 | tbsp | Gochugaru (Korean chili flakes) |
| 1 | tbsp | soy sauce |
| 1 | tbsp | hoisin sauce or oyster sauce |
| 1 | tsp | sugar |
| 2 | cup | water |
| 1 | tsp | dashi stock |
| 2.5 | unit | zucchini |
| 2.12 | oz | mushrooms |
| 1 | unit | korean chili pepper |
| 1 | pack | korean soft tofu |
| 4 | unit | egg |
MAKE gluten free one for KT...
Heat vegetable oil and sesame oil in a pot over medium heat. Add white parts of green onion and onion and cook until fragrant. Add garlic, gochugaru, soy sauce, oyster sauce, and sugar and mix to combine.
Add water or dashi stock. Once it comes to a boil, add zucchini, mushrooms, and soft tofu. Using a spoon, slice the tofu into large pieces.
Bring to a boil and simmer until the flavors have melded, for about 3-4 minutes. Season with salt to taste, crack an egg, and garnish with green onion and chili pepper if using. Serve with a side of rice and enjoy!