Prepare the ingredients: tofu, rice water, kelp, onion, zucchini, chili powder, ssamjang, and soybean paste.

Dice the onion into small cubes.

Cut the zucchini into similar-sized cubes. Add mushrooms or other optional ingredients if desired.

Add the diced zucchini, onion, and kelp to a pot. Pour in the rice water.

Bring the water to a boil and remove the kelp once the water starts boiling.

Skim off any foam for a cleaner presentation.

Once the vegetables are nearly cooked, add all the seasoning: 3 tbsp soybean paste, 3 tbsp ssamjang, and 2 tbsp chili powder.

Add the tofu to the pot.