Tofu Doenjang Stew (Spicy Fermented Soybean Paste)

Cut the tofu into cubes.

Finely chop zucchini, potato, onion, and shiitake mushrooms.

Blanch the tofu in boiling water and drain.

Pour anchovy-kelp broth into a pot and turn on the heat.

Stir in doenjang (fermented soybean paste) and gochujang (Korean chili paste).

Add the prepared vegetables and tofu, then bring to a boil.

Add minced garlic, Cheongyang chili, and green onion; simmer for another moment.