The foundational Korean household stew, built around the deep, complex salinity of doenjang (fermented soybean paste), which is neither miso nor tahini but something uniquely pungent, earthy, and alive with beneficial fermentation. Anchovy-kelp stock provides the umami base into which the paste dissolves, creating a broth of remarkable depth that simmers with zucchini, potatoes, mushrooms, and tofu until each vegetable becomes saturated with fermented flavor.
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The Stock. Bring 2.5 cups of water to a with 10 dried anchovies and a 3-inch piece of kelp. 10 minutes , then remove the anchovies and kelp. The broth should smell deeply oceanic.
The Paste. Reduce heat to medium. Add the doenjang to the hot stock in spoonfuls, pressing each spoonful against the side of the pot to dissolve it into the liquid. Add the gochugaru and minced garlic.
The Vegetables. Add the potato cubes first; they require the most time. for 5 minutes , then add the zucchini, rehydrated mushrooms, and sliced green chili.
The Tofu. After the vegetables have softened (approximately 8 more minutes), gently lower the tofu cubes into the . Do not stir vigorously; push them gently under the liquid. for 5 minutes .
The Finish. Taste and adjust with a small amount of soup soy sauce or salt if needed. The final broth must be intensely savory, earthy, and slightly funky from the paste. Serve in the pot directly alongside rice.
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