Prepare all the vegetables by slicing them into small cubes/pieces. For the potatoes, I made sure to soak them in water after dicing so they don’t turn brown as they do when exposed to air.
Heat a large pan or wok over high heat. Add in the oil.
Once hot, add in the onion, garlic, ginger, and green onions. Sauté for 2 to 3 minutes until tender and aromatic.
Add in the chunjang or bean paste and fry in the oil for 2 to 3 minutes.
Add in the zucchini, potatoes, and mushrooms (both the fresh and reydrated ones!). Sauté for 2 to 3 minutes before adding in the cabbage. Mix the vegetables well with the paste and then pour in the broth.
Lower the heat to medium high then everything together and make sure the bean paste has dissolved in the water.
Cover the pot and leave the veggies to cook for 5 to 6 minutes or until the potatoes are tender.
Lower the heat to medium. Mix everything together and then season with the sugar, soy sauce, and pepper. When the sugar has dissolved, give the corn starch slurry a good mix again (since the corn starch tends to sit at the bottom).
While mixing the sauce, pour the slurry in a clockwise motion and then keep stirring until the sauce thickens.
Taste the sauce and feel free to season more, to taste, if needed. If you’d like the sauce a little less thick, feel free to add a little water or broth (around 2 to 3 tbsp) then mix well.
Turn off the heat. Mix in some toasted sesame oil into the sauce, if you’d like.