Doenjang Jjigae

Ingredients

• 3 tbsp doenjang
• 300 g firm tofu
• 1 zucchini
• 1 medium potato
• 2 green chili
• 4 cloves garlic
• 1 small onion
• 600 ml anchovy stock
• 1 tsp gochugaru
• 2 stalks scallions

Steps

1. Prepare anchovy stock by simmering dried anchovies and kelp in water for 15 minutes, strain; cube tofu, dice zucchini and potato, slice onion.
2. Dissolve doenjang paste in the hot anchovy stock, add potato and onion, bring to a boil and cook 8 minutes until potato is nearly tender.
3. Add zucchini, tofu, sliced green chili, minced garlic, and gochugaru.
4. Simmer 7-8 minutes until zucchini is soft and the stew is deeply fragrant.
5. Serve bubbling in a hot stone pot (ttukbaegi) garnished with scallions alongside steamed rice — the stew should still be actively bubbling at the table.