The shorthand version of the #recipe featured in this #cookingvlog is below. For the full video, you know the drill. #Soondooboo Chigae: 1 tbsp olive oil 1/2 tbsp sesame oil 2 tbsp gochugaru (Korean pepper powder) 2 shiitake mushrooms (sliced) 1/4 onion (small diced) 3 cloves garlic (minced) 1 Yukon gold potato (small diced) 1/4 zucchini (sliced) Salt & pepper 2 tbsps soy sauce 2 cups vegetable broth/water 3 to 4 pieces dashima (dried kelp) 2 boxes of silken tofu 1 green onion (chopped) 1. Place a medium pot over medium high heat. Add 1 tbsp olive oil and 1/2 tbsp sesame oil. 2. Immediately add 2 tbsp gochugaru, stirring constantly with a wooden spoon. 3. When gochugaru starts to froth, add onion, mushrooms, garlic, potato, and zucchini. 4. Season with salt and continue to stir so veggies are coated evenly with chili oil. 5. Deglaze the pot with soy sauce and vegetable broth/water and bring to boil. Add dashima. 6. Gently add silken tofu, breaking them apart with a spoon. 7. Bring t...