You'll want to eat with rice, so get some rice started.

Now for prep: Cube tofu piece into small blocks. Then cube the zucchini, onion and shiitake mushrooms into small pieces. Next, cut the chili peppers and spring onion into thin slices as well.

Place a pot on medium heat. Then place in the zucchini, onion, and Shiitake mushrooms pieces. Stir around and sweat the vegetables for 1 minute. 

Then add-in the Doenjang (2 Tablespoon), Gochujang (½ Tablespoon), Minced Garlic (4 teaspoon). Mix it all around in the pot. 

Then add in the anchovy-kelp broth (1 cup)

Raise the heat to a medium-high and let the stew simmer and reduce for at least 10 minutes. Stir the pot once in a while as it reduces.

Once lot of the liquid has reduced (you'll see larger bubbles), add in the tofu cubes and chili peppers slices. Let it reduce for 3 more minutes. 

Once the soup turns chunky, it's finished. Get a ladle and scoop over a bed of hot rice. Bon Appetit!

Put water into a pot and bring up to boil. Blanche the dotorimuk for 1 minute. Then slice into bite-sized squares.

Use your hands and shred-up the seaweed sheets.

Make dressing by mixing: Soy Sauce (2T), Vinegar (2T), Sugar (1T), Sesame Oil (1T), Sesame Seeds (1T) and Seaweed Sheets (5-8 sheets). Thoroughly mix everything together.

Use your chopsticks to place some of the seaweed sheets over the dotorimuk. Then drizzle the dressing over all the pieces. Bon Appetit!