Zapappy

Name: Doenjang Jjigae
Prep time: 25 min
Cook time: 10 min
Total time: 70 min
Yield: 4
Cuisine: Korean
Ingredients: 4 cups cold water; 8 large dried anchovies, heads and dark innards removed; 1 4-inch square dried kelp; 2 dried shiitake mushrooms; 4 tablespoons Korean doenjang; 1 teaspoon gochugaru; 1 small russet potato, peeled and cut into 1/2-inch pieces; 1/2 medium yellow onion, cut into 1/2-inch pieces; 1 cup Korean zucchini or zucchini, cut into 1/2-inch half-moons; 4 ounces daikon or Korean radish, cut into 1/8-inch slices; 7 ounces medium-firm tofu, cut into 3/4-inch cubes; 2 garlic cloves, minced; 1 fresh green Korean chile or serrano chile, thinly sliced; 1 scallion, thinly sliced; 0.5 cup hot water, Optional, for adjusting the stew; add only as needed.

Cooking

Ingredients

Anchovy-Kelp Broth

4 cups cold water
8 large dried anchovies, heads and dark innards removed
1 4-inch square dried kelp
2 dried shiitake mushrooms

Stew

4 tablespoons Korean doenjang
1 teaspoon gochugaru
1 small russet potato, peeled and cut into 1/2-inch pieces
1/2 medium yellow onion, cut into 1/2-inch pieces
1 cup Korean zucchini or zucchini, cut into 1/2-inch half-moons
4 ounces daikon or Korean radish, cut into 1/8-inch slices
7 ounces medium-firm tofu, cut into 3/4-inch cubes
2 garlic cloves, minced
1 fresh green Korean chile or serrano chile, thinly sliced
1 scallion, thinly sliced
0.5 cup hot water, Optional, for adjusting the stew; add only as needed.

Directions

Make the Anchovy-Kelp Broth

Combine the cold water, anchovies, kelp, and shiitakes in a saucepan and let stand for 10 minutes. Bring slowly to a bare simmer over medium heat. Remove the kelp just before the water boils, then simmer the anchovies and mushrooms uncovered for 10 minutes. Strain, reserving the mushrooms and the strained anchovy broth.

Build and Simmer the Stew

Thinly slice the reserved mushrooms. Place the the strained anchovy broth in a Korean earthenware pot or 3-quart saucepan. Press the doenjang through a fine-mesh strainer directly into the broth, discarding coarse soybean hulls only if a smoother stew is desired. Stir in the gochugaru.
Add the potato, onion, radish, and sliced mushrooms. Bring to a lively simmer and cook uncovered until the potato is almost tender, 10 to 12 minutes. Skim only excessive foam; some cloudiness is desirable.
Add the zucchini, tofu, garlic, and chile. Simmer briskly until the zucchini is tender but intact and the broth tastes integrated, 7 to 9 minutes. If needed, add up to hot water; the stew should remain robust, savory, and slightly thick rather than soupy.

Finish and Serve

Scatter with the scallion and serve bubbling hot in the cooking vessel.