Doenjang Jjigae — Korean Soybean Paste Stew with Zucchini and Tofu

Put the dried anchovies and kombu in cold water and bring it to a boil. As soon as it boils, remove the kombu; boiling it makes the broth slimy and slightly bitter. Simmer the anchovies for another 10 minutes, then strain the broth.

Cut the potato into 1.5 cm cubes, the zucchini into half-moons and the onion into slices. Pour the strained broth into a pot, add the potato and boil for 6 minutes, until the edges begin to soften; the potato takes the longest to cook.

Put the doenjang in a ladle and gradually work in hot broth until dissolved, then add it to the pot. Doenjang added directly to the pot will remain lumpy and settle at the bottom. Add the gochugaru and grated garlic at this stage.

Add the zucchini and onion and cook for 6 minutes just below a boil. Do not let the stew boil vigorously; high heat strips away doenjang’s fermented sweetness, leaving only its saltiness.

Cut the tofu into 2 cm cubes, add them to the pot and let them warm through for 4 minutes. Do not stir; gently swirl the pot instead, as a spoon can break the tofu cubes. Add the sliced green chili and green onions during the final 1 minute.

Taste the stew: doenjang varies greatly in saltiness by brand. If it is not salty enough, dissolve 10 g more doenjang; if it is too salty, thin it with half of a 200 ml measure of hot water. Bring the pot to the table while still bubbling and serve with plain steamed rice.