Doenjang Jjigae, Blending in Anchovies Means No Need to Make Broth Separately

Steps

1. 1

   Add the sliced radish, 1 sheet of dried kelp, and 700ml of water and boil for 5 minutes

2. 2

   Remove the radish and blend it together with the anchovies (heads and entrails removed) and 100ml of water in a blender

3. 3

   Tear the enoki mushrooms apart and cut the zucchini, onion, potato, and tofu into bite-sized pieces

4. 4

   Pour water into a clay pot, add the blended radish-anchovy mixture, then add the potato and zucchini and bring to a boil

5. 5

   In a seasoning bowl, dissolve 2T doenjang, 2T red pepper powder, 2T anchovy fish sauce, and 1T gochujang in a little broth and add to the pot

6. 6

   When the potatoes are about half cooked, add the onion, tofu, and enoki mushrooms and simmer on low heat until soft and thick