The standard home-style recipe using a deep dried-anchovy and kelp base.
Hands-free mode with voice commands & timers
No ratings yet
In a medium pot, combine water, dried anchovies, and kelp. Bring to a boil, then reduce heat and simmer for 15 minutes.
Remove the anchovies and kelp from the broth using a slotted spoon and discard them.
Add the cubed potatoes and onions to the boiling broth and cook for about 5 minutes until they begin to soften.
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.
Stir in the zucchini, shiitake mushrooms, minced garlic, and gochugaru.
Add the tofu cubes gently to the pot and simmer for another 5 to 7 minutes on medium-low heat.
Taste the broth; if it is too salty, add a splash of water; if too bland, add a bit more doenjang.
Garnish with sliced green onions and serve immediately with a bowl of warm steamed rice.
