STEP 1/6
Prepare tofu by slicing it into small pieces.
STEP 2/6
Chop zucchini, carrot, onion, mushroom, and cheongyang red pepper into small pieces.
STEP 3/6
Add 3 tablespoons of soybean paste, red pepper paste, minced garlic and sesame oil to vegetables other than red pepper and tofu and mix them together.
STEP 4/6
Stir-fry it on high heat. Stir-fry carefully so that it doesn't stick to the floor or the seasoning burns.
STEP 5/6
Stir-fry the vegetable seasoning slightly and add Cheongyang red pepper and tofu.
STEP 6/6
Add 1/2 cup of kelp stock to this and simmer.Boil it over high heat, adjust it over medium heat, cover it, and boil it well.
It goes well with cabbage wraps!