Spicy Zucchini Soup

Steps

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1. 1
   Heat oil in a pan on high heat and cook the pork until it renders and releases its flavors.
   ▶ ≈0:06
2. 2
   Add scallions, garlic, and ginger and stir-fry until fragrant. Mix in soy sauce and 2 tablespoons of red pepper flakes to create the chili oil base.
   ▶ ≈0:48
3. 3
   Add water or rinsed rice water (retaining the starch) and bring to a boil.
   ▶ ≈1:32
4. 4
   Cut the zucchini into half-moon slices, peel and cube the potato, and prepare the onion as desired.
   ▶ ≈2:06
5. 5
   Once the broth is boiling, add the potatoes first, followed by the onions. Hold off on the zucchini since it cooks quickly.
   ▶ ≈3:53
6. 6
   Stir in 1 tablespoon of gochujang, 1 tablespoon of doenjang, 2 tablespoons of saeujeot, and 1 tablespoon of fish sauce.
   ▶ ≈4:34
7. 7
   Add the prepared zucchini slices to the soup.
   ▶ ≈5:09
8. 8
   Add the cubed tofu to the pot.
   ▶ ≈5:30
9. 9
   Add the mushrooms and the remaining 1 tablespoon of red pepper flakes. Garnish with green and red chili peppers.
   ▶ ≈6:07
10. 10
    Optional: Add hondashi powder for enhanced flavor. Taste and adjust seasonings as needed.
    ▶ ≈6:42