A robust version featuring double the minced garlic and green chilies.
Hands-free mode with voice commands & timers
No ratings yet
Pour the anchovy broth or water into a medium pot and bring it to a boil over medium-high heat.
Whisk the doenjang into the boiling liquid using a strainer to ensure a smooth, clump-free broth.
Add the diced onions and shiitake mushrooms to the pot and simmer for 5 minutes.
Stir in the zucchini and the entire 3 tablespoons of minced garlic, allowing the aroma to develop.
Add the cubed tofu and the sliced green chilies, then reduce the heat to medium.
Simmer for another 5 to 7 minutes until the vegetables are tender and the tofu has absorbed the broth.
Sprinkle with gochugaru for extra color and heat if desired.
Garnish with chopped green onions and serve immediately with a bowl of steamed white rice.
