Korean Braised Tofu (Dubu Jorim) Hot Pot with Vegetables

Press the tofu to remove excess water for at least 30 minutes. Cut the tofu into 1/2-inch thick slices.

In a large pot or Dutch oven, combine soy sauce, gochujang, gochugaru (if using), minced garlic, minced ginger, sesame oil, sugar, and water. Mix well.

Add the sliced tofu to the pot, arranging it in a single layer. If the tofu slices are submerged, reduce the amount of water.

Add the sliced onion, mushrooms, and carrot to the pot, spreading them around the tofu.

Bring the mixture to a simmer over medium heat. Reduce the heat to low, cover, and braise for 20 minutes, gently spooning the sauce over the tofu and vegetables occasionally.

Add the sliced zucchini and spinach. Cover and cook for another 5 minutes, or until the spinach is wilted and the zucchini is tender.

Garnish with chopped green onions and serve hot directly from the pot.