200g/7oz courgette, quartered and cut into bitesize chunks
3 garlic cloves, crushed
100g/3½oz mushrooms (any type), quartered or roughly sliced
½ onion, chopped (about 1cm/½in thick)
150g/5½oz potatoes, cut into bite-sized chunks
2 spring onions, sliced (reserve some for garnish)
2 jalapeño chillies, sliced
steamed short-grain rice, to serve
3 tbsp fish sauce
1 tsp gochugaru (Korean red pepper flakes)
2 tsp gochujang (Korean red chilli paste)
sea salt flakes, to taste
1 tbsp toasted sesame oil
1 tbsp vegetable oil
200g/7oz firm tofu, cubed into bitesize pieces
200g/7oz steak (bavette, ribeye, sirloin or rump all work well), sliced thinly into strips