Korean Soybean Paste Stew with Tofu and Zucchini

What you need

• 8 dried anchovies, heads and guts removed
• 1 piece dried kelp, about 10 x 10 cm (4 x 4 in)
• 750 ml (3 cups) water
• 3 tbsp doenjang, Korean soybean paste
• 1 tsp gochujang, optional
• 1 tsp gochugaru, Korean chili flakes
• 2 cloves garlic, minced
• 1 small potato, peeled and cut into 1.5 cm (1/2 in) cubes
• 1/2 onion, diced
• 1/2 zucchini, cut into quarter-moons
• 200 g (7 oz) firm tofu, cut into 2 cm (3/4 in) cubes
• 1 green chili, sliced
• 1 scallion, sliced

Method

Restated from the original video

1. 1

   Put the anchovies, kelp and water in a pot and simmer for 10 min to make a quick stock.

2. 2

   Scoop out the anchovies and kelp.

3. 3

   Press the doenjang and gochujang through a small sieve into the stock, or whisk them in until no lumps remain.

4. 4

   Add the potato and garlic and boil until the potato is half cooked, about 5 min.

5. 5

   Add the onion and zucchini and simmer until the onion turns translucent, 4-5 min.

6. 6

   Slide in the tofu and green chili and stir in the gochugaru.

7. 7

   Simmer until the potato is tender and the stew tastes rich, 3-4 min. Taste and add a little more doenjang if it is too mild.

8. 8

   Scatter over the scallion and serve bubbling hot.

Imported from carvingajourney.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.