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In a pot over medium heat, add water, soybean paste, garlic, dried kelp, and Korean chili pepper flakes, and bring to a boil.
Add zucchini, onion, mushrooms, radish, tofu and chili pepper, and bring to a boil.
Lower heat to medium-low and simmer until all the vegetables are cooked – about 15 minutes.
Do a taste test – adjust flavor by adding 1 or 2 tablespoons of soybean paste if needed.
Pull the kelp out, divide into serving bowls, top with scallions and serve with rice.