Korean Bellflower Root Tofu Stew

Peel 120 g bellflower root, then pound it lightly to loosen the fibers without crushing it.

Slice it on the diagonal about 0.5 cm thick so the seasoning can enter while the root keeps a firm bite.

Cut 200 g firm tofu, 100 g zucchini, and 80 g onion into roughly 1.5 cm pieces.

Keep the tofu separate after cutting, because adding it later prevents broken edges and keeps the stew clearer.

Pour 550 ml rice-rinse water into a pot and whisk in 1 tablespoon gochujang and 0.5 tablespoon doenjang.

Heat over medium, stirring from the bottom until the pastes dissolve and the broth comes to a steady boil.

When the broth boils, add the bellflower root and onion, then lower the heat to medium-low.

Simmer for 6 minutes, skimming only if needed, until the onion softens and the herbal aroma seasons the broth.

Add the zucchini, tofu, and 1 teaspoon minced garlic.

Keep the stew at a gentle simmer for 8 minutes, moving the pot rather than stirring hard, until the zucchini turns slightly translucent and the tofu absorbs broth.

Add 1 sliced Cheongyang chili and simmer for 1 more minute.

When the broth is evenly thickened, transfer carefully so the tofu does not break and serve hot.