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Finely chop zucchini, onion, enoki mushrooms, shiitake mushrooms, and chili pepper.
Heat a pan with some oil and stir-fry the chopped vegetables over medium heat for about 3 minutes.
Add 300 ml of water.
Stir in doenjang, gochujang, garlic, sugar, and gochugaru until well dissolved.
Crush the tofu with the back of a knife and add it to the pan. Simmer over medium-low heat until thickened.
While simmering, blanch the wrapping leaves in boiling salted water for 10–20 seconds.
Rinse them in cold water and gently squeeze out excess water.
Season the rice with a little sesame oil and salt, then roll it into bite-sized balls.
Place a rice ball on each leaf, wrap it tightly, and set aside. (Tip: If the stems are too thick, slice them thin with a knife or scissors.)
To serve, spread the Kang-doenjang sauce on a plate and place the rice wraps on top.
Enjoy the wraps with the sauce together!