Cut 1 potato, 1/2 onion, and 1/2 zucchini into bite-size pieces (about 1.5cm), and dice 1/2 block of tofu into 2cm cubes. Slice the green onion diagonally.

Pour 500ml of water into a pot. This serves 2 and gives a nicely reduced broth.

When the water starts to boil, lower to medium heat and add 2 tablespoons (about 30ml) of Sempio Yondu Cooking Essence to build the broth base. A light brown broth means you're on track.

Add 1/2 tablespoon of Chungjungwone Sunchang Gochujang and dissolve it completely, stirring with a ladle so no lumps remain. Don't add too much or the broth turns red and too spicy.

Add the firm ingredients first. Put in the potato and simmer on medium heat. When the potato turns half-cooked and slightly translucent, move on.

Add the onion and zucchini and keep simmering. When the vegetables soften and a savory aroma rises, it's going well.

Add the tofu and simmer gently. Tofu breaks easily, so don't push it with the ladle — gently shake the pot instead.

Taste a spoonful of broth and adjust with Chungjungwone Miwon Seasoned Salt. Add a little at a time (1/4 teaspoon) and taste. Too much at once can't be undone.

If you want it spicy, slice in a green chili. You can skip this.

Finally, add the green onion, simmer just 30 more seconds, then turn off the heat. Green onion loses its aroma if boiled too long.

When the broth has reduced nicely and all vegetables are cooked, it's done. Serve immediately with hot rice.