Doenjang Stew 2

Cut zucchini, potato, onion, tofu, Cheongyang chili pepper, and shiitake mushrooms into bite-sized pieces.

Make broth in a pot using anchovies and kelp, then remove the solids.

Add doenjang paste to the broth and dissolve, then add the sliced vegetables and tofu.

Add minced garlic, red chili powder, and Cheongyang chili pepper, and bring to a boil.

Once the ingredients are cooked, taste and adjust seasoning with salt if needed.

Transfer to a bowl and serve.