Soybean Paste Stew (Doenjang Jjigae)

Cut tofu, zucchini, potato, onion, green onion, and spicy green chili into bite-sized pieces.

Make a broth using anchovies and kelp.

Add the broth, potato, zucchini, and onion to a pot and bring to a boil.

Dissolve soybean paste and gochujang (red chili paste) into the soup.

Add tofu and spicy green chili, and simmer a bit more.

Finally, add the green onion, simmer briefly, and finish.