Spicy Veggie Soondubu Chiggae

This is a simple recipe I fell in love with in Korea. It's perfect for a rainy day in front of the TV. Don't be afraid of the spice!

You will need:

1 Zucchini

2 Green Onions

1/2 of a Brown/White Onion

3 Carrots

1 Package of Soft Tofu (sometimes called Silken Tofu)
Enoki or Oyester mushrooms

4 Cloves minced Garlic

Salt/Pepper/Whit Pepper to taste

Korean style red chili pepper paste

Red Pepper Flakes to taste
3 Eggs

Sesame Oil

2 1/2 cups Water

- Heat a saucepan over low/medium heat and add in 2 Tablespoons of sesame oil. Throw in the Garlic to cook for a minute or two.

- Add in the chopped Zucchini, Carrot, White Onion and add a little salt and pepper and the Water.
- Stir in Chili Paste

- Turn up the heat to medium/high and bring it to a boil and cook Veggies for about 3 minutes. If everything starts sticking to the pan too much add in a little bit of water.
-I like to add my eggs here and stir very slightly.

- Season a little more to taste if you want and then add in the mushrooms and your pack of Soft Tofu. Only cook these for about 2 minutes. Try not to stir this too much because the tofu is super soft and will crumble. You want it to stay in bite size chunks.

- If you have a traditional stone bowl, you can transfer your stew into it right now and garnish with sliced Red/Green Peppers, Green Onion.

This recipe is best served with a side of your favorite rice. I prefer Jasmine rice for the fragrance. You can add a few spoonfulls of soup to the rice and eat it as you go or dump your rice into the bowl and eat it that way.

Traditionally, this can also be cooked with ground beef and assorted seafood.