Classic Doenjang Jjigae (Soybean Paste Stew)

Step 1

To make the anchovy stock, combine rice starch water, dried anchovy, and sea kelp in a stone pot or heavy bottom pot and bring to boil. Reduce the heat to low and simmer for 3-4 minutes. Discard the anchovies and sea kelp.

Step 2

To make the stew, smear the pastes in a mini scoop strainer or slotted spoon and incorporate into the stock. Add the onion and bring to a gentle boil over medium heat.

Step 3

Add zucchini, tofu, and mushroom; continue to boil over medium-low heat for 1-2 minutes.

Step 4

Add garlic, chili flakes, and fresh chili and heat through. Sprinkle green onion and remove from heat. Serve hot with rice.