Korean Soybean Paste Stew

Instructions

1. Prepare the stock
   If using anchovy stock, simmer dried anchovies and kelp in 4 cups of water for 15 minutes, then strain. Alternatively, use vegetable broth. Keep the stock warm.
2. Sauté the aromatics
   Heat vegetable oil in a large pot over medium heat. Add onions and garlic, sautéing until fragrant and translucent, about 3-4 minutes.
3. Add vegetables
   Add potatoes, zucchini, and mushrooms to the pot. Stir and cook for 2-3 minutes until slightly softened.
4. Add stock and pastes
   Pour in the anchovy stock or vegetable broth. Add doenjang (soybean paste) and gochujang (if using) to the pot. Stir well to dissolve the pastes into the broth.
5. Simmer the stew
   Bring the stew to a boil, then reduce heat to a simmer. Cook for about 15 minutes, or until potatoes are tender when pierced with a fork.
6. Add tofu and finish
   Gently add tofu cubes and sliced green chili (if using). Simmer for an additional 5 minutes without stirring too much to prevent the tofu from breaking.
7. Garnish and serve
   Just before serving, add the sliced green onions on top. Serve hot with a side of steamed rice and additional Korean side dishes (banchan) if desired.