700g – Water
5 ea – Dried anchovies
1 ea – 4×4 inch dried kelp
1 – Dried and sliced shiitake mushroom
120g – Daengjang (Fermented soy bean paste)
15g – Gochuchang (Korean fermented red pepper paste) Add more for desired heat.
10g – Gochugaru (Korean dried red pepper flakes)
1/2 – Medium white onion (Medium dice)
1/2 – Small Korean or standard zucchini (Medium dice)
132g – Medium firm tofu (1 inch cubes)
60g – Enoki mushrooms
1/2 – Medium Potato (Medium dice)
2 – Cloves garlic (Minced)
2 – Korean Hot Peppers (Sliced fancy diagonally)
1 – Green onion (Thinly sliced fancy diagonally)
Bring water to boil and toss in anchovies, kelp and shiitake. Boil on high for 3 minutes then cover and simmer on low for 20-30 minutes.
Strain stock and discard all ingredients.
Whisk in Daengjang and Gochujang until fully dissolved into stock.
Add onions and bring back to a gentle boil.
Add potatoes and zucchini and cook covered for 3 minutes.
Add tofu and mushrooms and cook covered for additional 2 minutes.
Add garlic, chili flakes and peppers and heat through (1-2 minutes).
Garnish with green onions and serve with rice and Kimchi.
*optional. Add dash of special drift spice.