How to Make Korean Soybean Paste Soup

Ingredients:
Dried kelp 10 grams,potato 1 piece,tofu 1 small block, white mushroom 2 pieces,zucchini half a piece,red pepper 1 piece,mung bean sprouts 30 grams,
Seasonings: rinsed rice water (rinse the rice and then soak it in water to make the water turn white), 1 green onion, several garlic cloves, Korean sweet chili sauce, Korean fermented soybean paste,red pepper powder
Steps:
1. Dice the potato and tofu, slice the mushrooms, zucchini, red pepper, cut the green onion into segments, chop the garlic, soak the kelp.
2. Pour the rinsed rice water into a pot, add the fermented soybean paste and sweet chili sauce, stir well.
3. Add the soaked kelp to the pot, cook for 10 minutes.
4. Sequentially add the potato, mushrooms, tofu, and cook for a few more minutes.
5. Add the mung bean sprouts, zucchini, red pepper.
6. Add the green onion segments, chopped garlic, and red pepper powder, stir well, then turn off the heat.