Doenjang Jjigae Deopbap

Prepare the broth: In a pot, combine 700g Water, 20g Dried anchovies, and 10g Dried kelp. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove the Dried anchovies and Dried kelp from the broth and discard.

While the broth simmers, prepare the vegetables: Dice 100g Onion, 150g Zucchini, and 150g Potato into bite-sized pieces. Mince 15g Garlic. Slice 200g Firm tofu into 2cm cubes. Trim the roots from 100g Enoki mushrooms. Thinly slice 20g Green chili and 10g Red chili. Chop 30g Scallions into 2cm lengths.

In a small bowl, combine 60g Doenjang, 5g Gochugaru, and the minced Garlic. Mix well to form a paste.