Doenjang Jjigae Soybean Paste

Prepare all vegetables and proteins. Cut tofu, zucchini, potato, onion, and chili peppers into desired sizes. Mince garlic and slice scallions. If using pork belly or beef, slice it thinly into bite-sized pieces. If using dried anchovies and kelp for broth, prepare it now.

In a small bowl, combine the doenjang and gochujang (if using) with about 1/4 cup of the prepared broth or water. Mix well until a smooth paste forms. This ensures the paste dissolves evenly in the stew.

If using meat, heat a traditional Korean earthenware pot (ttukbaegi) or a medium pot over medium-high heat. Add the sliced pork belly or beef and cook until lightly browned and some fat renders out. Drain excess fat if desired.

Add the sliced onion, potato, and zucchini to the pot with the meat (or directly to the pot if not using meat). Stir-fry for about 3-5 minutes until the vegetables start to soften slightly. Pour in the remaining anchovy kelp broth.

Bring the stew to a boil, then reduce the heat to medium. Add the doenjang and gochujang mixture, stirring to combine. Simmer for 10-15 minutes, allowing the flavors to meld and the potatoes to cook through.

Add the cubed tofu, green chili peppers, red chili pepper (if using), enoki mushrooms (if using), and minced garlic. Continue to simmer for another 5 minutes, ensuring the tofu is heated through and the flavors are fully developed.

Stir in the sliced scallions just before serving. Serve the piping hot Doenjang Jjigae directly from the pot with a bowl of freshly cooked rice and various banchan (side dishes).