Stuffed Zucchini with Tofu and Tuna

Steps

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1. 1
   Trim both ends of the zucchini and use a fork to scrape decorative lines from top to bottom; this helps seasoning penetrate and deepens the flavor.
   ▶ ≈0:02
2. 2
   Cut the zucchini into four equal pieces and carefully scoop out the insides with a spoon, setting the scooped-out flesh aside for later use.
   ▶ ≈0:30
3. 3
   Roughly crush the tofu and combine it with drained canned tuna, soju, salt, and pepper; mix well to create a flavorful filling.
   ▶ ≈0:52
4. 4
   Spoon the filling into each zucchini piece until about 80% full, then cover with the reserved zucchini top to seal.
   ▶ ≈1:32
5. 5
   Chop half an onion and spread it on the bottom of a suitable pot; arrange the stuffed zucchini pieces on top to prevent sticking and deepen broth flavor.
   ▶ ≈1:52
6. 6
   Add gochujang, doenjang, minced garlic, fish sauce, pepper, and red pepper powder; pour in 200ml water and mix well, allowing the combination to create a layered flavor.
   ▶ ≈2:06
7. 7
   Bring the mixture to a boil over high heat, then reduce to medium-low and braise for about 15 minutes until the zucchini is tender.
   ▶ ≈2:29
8. 8
   While the zucchini braises, prepare the egg roll: combine the reserved zucchini flesh with diced carrot, potato starch, beaten egg, and salt; cook in a pan over medium-low heat, rolling as it sets.
   ▶ ≈2:42
9. 9
   Once the zucchini is tender and the broth has thickened, spoon broth over the pieces and finish cooking; garnish with red chili pepper and scallion before serving.
   ▶ ≈3:16