Chadolbagi Doenjang Jjigae

First, prepare the broth: In a pot, combine 1000g Water, 20g Dried anchovies (gutted), and 10g Dried kelp. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove the Dried anchovies and Dried kelp, reserving the broth.

While the broth simmers, prepare the vegetables: Mince the 15g Garlic. Dice the 150g Onion and 150g Zucchini into 2cm cubes. Slice the 100g Korean radish thinly. Diagonally slice the 10g Green chili pepper and 10g Red chili pepper. Cut the 200g Tofu into 2cm cubes. Chop the 30g Scallions into 3cm lengths. Slice the 50g Shiitake mushrooms.

In a heavy-bottomed pot or dolsot, add 5g Sesame oil and heat over medium-high heat. Add the 200g Chadolbagi and sauté until it is about halfway cooked and has rendered some fat.