Doenjang-Jjigae (Fermented Soybean Paste Stew)

maangchi.com

1 medium potato, peeled and cut into ½-inch cubes (about 1 cup)

1 medium onion, cut into ½-inch pieces (about 1 cup)

1 small zucchini, cut into ½-inch pieces (about 1 cup)

1 green Korean chili pepper (cheong-gochu), stemmed and chopped

4 garlic cloves, minced

4 large shrimp, shelled, deveined, washed, and coarsely chopped (about ⅓ cup)

2½ cups water

7 dried anchovies, guts removed

5 tablespoons fermented soybean paste (doenjang)

6 ounces medium-firm tofu, cut into ½-inch cubes (about 1 cup)

2 green onions, chopped

Directions at maangchi.com

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