Anchovy Broth Doenjang Jjigae

Ingredients

• 10 pieces Dried large anchovies (heads and guts removed)
• 2 squares Dried kelp (dashima)
• 4 cups Water
• 3 tablespoons Korean soybean paste (doenjang)
• 1 teaspoon Korean chili flakes (gochugaru)(optional)
• 1 piece Medium potato, cubed
• 0.5 piece Small zucchini, sliced into half-moons
• 0.5 piece Onion, chopped
• 0.5 block Firm tofu, cubed
• 2 pieces Shiitake mushrooms, sliced
• 1 tablespoon Minced garlic
• 1 stalk Green onion, sliced

Instructions

1. 1

   In a medium pot, combine water, dried anchovies, and kelp. Bring to a boil, then reduce heat and simmer for 15 minutes.

2. 2

   Remove the anchovies and kelp from the broth using a slotted spoon and discard them.

3. 3

   Add the cubed potatoes and onions to the boiling broth and cook for about 5 minutes until they begin to soften.

4. 4

   Place the doenjang in a fine-mesh strainer and submerge it into the broth, using a spoon to press and dissolve it completely to ensure a smooth texture.

5. 5

   Stir in the zucchini, shiitake mushrooms, minced garlic, and gochugaru.

6. 6

   Add the tofu cubes gently to the pot and simmer for another 5 to 7 minutes on medium-low heat.

7. 7

   Taste the broth; if it is too salty, add a splash of water; if too bland, add a bit more doenjang.

8. 8

   Garnish with sliced green onions and serve immediately with a bowl of warm steamed rice.