Doenjang Jjigae (Korean Soybean Paste Stew)

Ingredients

• 5-6 pieces dried anchovy (large)
• 1 piece dried kelp (dashima)
• 3 cups water
• 3 tbsp doenjang (Korean soybean paste)
• 1/2 - 1 tsp gochugaru (Korean chili flakes)
• 2 cloves garlic
• 1/2 medium zucchini
• 1 small potato
• 1/2 small yellow onion
• 1/2 block firm or extra-firm tofu
• 1 cheongyang gochu (Korean green chili)
• 1 scallion
• 2 oz thinly sliced pork belly or beef

Instructions

1. In a medium pot or Korean earthenware pot (tteokbaegi), combine 3 cups water, 5-6 dried anchovies (heads and guts removed), and 1 piece of dried kelp. Bring to a boil over medium-high heat, then reduce heat to medium-low and simmer gently for 15-20 minutes to develop a flavorful dashi broth.
2. After simmering, carefully remove and discard the anchovies and kelp from the broth.
3. If using pork belly or beef, add the 2 oz thinly sliced meat to the broth and cook for 2-3 minutes until lightly browned. Then add the 1/2 small diced yellow onion and 2 minced garlic cloves. Sauté for 2-3 minutes until fragrant.
4. Dissolve 3 tablespoons doenjang into a small amount of the hot broth first, then add the mixture back to the pot, stirring well to combine. Stir in 1/2 to 1 teaspoon gochugaru (if using for extra spice) and mix until evenly dispersed.
5. Add the 1 small diced potato and 1/2 half-mooned zucchini to the stew. Bring the stew back to a gentle boil, then reduce heat to medium-low and simmer for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
6. Gently add the 1/2 block diced firm tofu to the stew. If using, add the 1 thinly sliced cheongyang gochu for a fresh spicy kick.
7. Continue to simmer for another 3-5 minutes, allowing the tofu to heat through and absorb the stew's flavors. Taste the stew and adjust seasoning if necessary; a pinch of salt or a tiny bit more doenjang can be added carefully.
8. Ladle the hot doenjang jjigae into individual serving bowls. Garnish with 1 chopped scallion. Serve immediately with freshly cooked rice and various banchan (side dishes) for a complete and comforting Korean lunch.

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