390g zucchini (cut into half lengthwise and slice into ½-inch pieces)
250g potatoes (peeled and cut into half lengthwise and slice into 1/3-inch pieces)
200g squids (cut into bite-sized pieces)
1 red chilli (sliced diagonally)
1 green chilli (sliced diagonally)
1 stalk spring onion (sliced diagonally)
2 tsp chopped garlic
2 cups water used to rinse rice
1 ½ tbsp gochujang (Korean hot pepper paste)
½ tbsp doenjang (Korean soybean paste)
1 tbsp soy sauce for soup
- Add the water used to rinse rice, gochujang, doenjang and soy sauce for soup into an earthenware bowl. Bring to a boil and stir well to dissolve.
- Add in potatoes, zucchini, red chilli, green chilli and chopped garlic. Bring to a boil and continue to simmer until the potatoes and zucchini turn soft.
- Add in squids, and simmer for 2 minutes.
- Add in spring onion and serve hot with rice.