Gyeran Tojangguk

Prepare the anchovy-kelp broth: In a pot, combine 1000g Water, 20g Dried anchovies, 10g Dried kelp (Dashima), and 100g Korean radish (mu) cut into thick slices. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove the Dried anchovies and Dried kelp (Dashima) from the broth. Keep the Korean radish (mu) in the pot.

While the broth simmers, prepare other ingredients: Slice 100g Zucchini into half-moon shapes. Slice 80g Onion thinly. Chop 30g Green onion into 2cm pieces. Mince 10g Garlic. Cut 150g Firm tofu into 2cm cubes.

Add 50g Doenjang to the simmering broth and stir until fully dissolved. Bring the soup back to a gentle boil.