Doenjang Jjigae (Soybean Paste Stew)

Start by preparing your vegetables. Dice the potato, onion, zucchini, and mushrooms into small, bite-sized cubes. Slice the tofu.

In a medium pot (a ttukbaegi is ideal), add the anchovy broth or water (using rice-rinsing water is a great traditional alternative) and bring it to a boil.

Once the water is boiling, add the doenjang (soybean paste). Use a small sieve and a spoon to push the paste through the mesh into the pot. This helps it dissolve evenly and results in a smoother broth.

Add the diced potatoes to the pot, as they take the longest to cook. Boil for about 5-7 minutes until they start to become tender.

Next, add the onion, zucchini, and mushrooms to the stew. If you want a bit of spice, you can add 1 tsp of gochujang or some gochugaru at this stage.

Continue to simmer for another 5-7 minutes, until all the vegetables are cooked through and tender.

Gently add the sliced tofu and some chopped scallions. Cook for just a couple more minutes until the tofu is heated through.

Taste the broth and adjust if necessary. The saltiness can vary depending on the brand of doenjang.

Serve the stew piping hot directly from the pot, with a bowl of steamed rice for each person.