Tofu Soybean Paste Stew (Doenjang Jjigae)

Cut tofu, zucchini, onion, and shiitake mushrooms into bite-sized pieces.

Make broth using anchovies and kelp.

Pour the broth into a pot and dissolve the soybean paste.

Once the paste is dissolved, add potatoes, zucchini, onion, and shiitake mushrooms and bring to a boil.

When the vegetables are cooked, add tofu, hot green chili peppers, and garlic.

Season with salt and soy sauce as needed.

When it starts boiling, add green onions, let it boil once more, then turn off the heat.