Gejang Jjigae

Prepare anchovy broth: In a pot, combine dried anchovies, dried kelp, and 1000g water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15 minutes. Strain the broth, discarding the dried anchovies and dried kelp, and set aside.

Prepare vegetables: Slice Korean radish, onion, and zucchini into bite-sized pieces. Slice firm tofu into 2cm cubes. Thinly slice green chili peppers, red chili peppers, and green onions. Mince garlic and ginger. Trim the base of enoki mushrooms.

Prepare seasoning paste: In a small bowl, combine gochujang, gochugaru, doenjang, minced garlic, minced ginger, soy sauce, sesame oil, and black pepper. Mix thoroughly until a smooth paste forms.