Ingredients
- 200g Zucchini (1 medium zucchini)
- 152g Carrot (2 medium carrots)
- 200g Potato (2 medium potatoes)
- 152g Onion (1 large onion)
- 100g Mushrooms (1 cup mushrooms)
- 20g Garlic (4 cloves)
- 52g Gochujang (Korean chili paste) (3 tbsp)
- 32g Soy sauce (2 tbsp)
- 16g Sesame oil (1 tbsp)
- 500g Water (2 cups)
- 32g Spring onions (2 spring onions)
Method
- Prepare the vegetables by washing and cutting them into bite-sized pieces.
- In a large pot, heat the sesame oil over medium heat.
- Add the garlic and onions, and sauté until fragrant.
- Add the zucchini, carrots, potatoes, and mushrooms, and cook for about 5 minutes.
- Stir in the gochujang and soy sauce, ensuring the vegetables are well coated.
- Pour in the water and bring the stew to a boil.
- Reduce the heat and let it simmer for about 20 minutes, or until the vegetables are tender.
- Garnish with chopped spring onions before serving.
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