Doenjang Jjigae (Soybean Paste Stew)

0 To make the anchovy broth, bring water to a boil and add dried anchovies, dried kelp, and onion. Boil for 10-15 minutes and strain. 
4 Chop the potato, onion, zucchini, and tofu into bite sized pieces.
3 Pour the anchovy broth into a ddukbaegi or pot and bring to a boil. Add the potatoes and onions and cook until the potatoes are tender. Toss in the zucchini, enoki mushrooms, minced garlic and any other vegetables you like. 
2 Once the stew comes to a boil, add the doenjang and gochujang. Mix well until the pastes have dissolved completely. Add soup soy sauce and adjust the seasoning with salt and pepper if needed.
1 When you're happy with the seasoning, add the peppers and tofu. Cook for about 2 minutes. 
5 Garnish with scallions and serve with a bowl of rice.
6 Enjoy!!