Doenjang-jjigae

Make the stock: pour 800 ml cold water into a pot, add the dried anchovies and a sheet of dried kelp (dashima). Bring to a boil over medium heat, remove the kelp after 5 minutes so the stock doesn't turn bitter, and simmer the anchovies for another 8-10 minutes. Strain the stock through a fine sieve and discard the solids.

Meanwhile, dice the potato and zucchini into 1.5-2 cm cubes, slice the mushrooms, cut the onion into half-rings, mince the garlic, cube the tofu into 2 cm pieces, and separate the scallions, slicing the white part into rings and the green part into 3-4 cm pieces.

Heat the oil in a pot over medium heat, add the white part of the scallions and the garlic, and sauté for about 1 minute until fragrant.

Add the doenjang paste and cook, stirring constantly, for another 1-2 minutes to bring out its flavor. Pour in the strained stock and stir well until the paste dissolves completely with no lumps.

Add the potato and onion, bring to a boil, and cook over medium heat for 7-8 minutes until the potato is half-tender.

Add the mushrooms and cook for another 3 minutes, then add the zucchini and tofu, stirring gently so the tofu doesn't break apart, and cook for 4-5 minutes until the vegetables are done.

Stir in the green part of the scallions, taste for salt (the paste is already salty, so season only if needed), and serve the stew immediately while hot, with a bowl of steamed rice.