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To a large ddukbaeggi (Korean clay pot) or medium Dutch oven over low heat, add sesame oil, olive oil, and gochugaru. Use chopsticks or a wooden spoon to stir the gochugaru in the oil so that it doesn't burn until it begins to foam (about 1 to 2 minutes). Then, add the garlic, onion, green onion (white parts only), mushrooms, zucchini, and potatoes. Sauté the vegetables in the chili-infused oil until fragrant, about 2 minutes.
Add the doenjang and stir until the vegetables are evenly coated. Then, deglaze the pot with soy sauce. Again, stir the vegetables so they are evenly coated. Add vegetable stock and raise the heat to medium-high. Add your dashima and bring your soup to a boil before reducing your heat to medium. Allow your soup to cook for an additional 10 minutes, until your potatoes are fork tender.
Add your tofu and green chili pepper and cook for an additional 5 minutes, giving your tofu some time to suck up all the flavors. Remove the dried kelp and garnish with green onion (green parts).