Doenjang Jjigae - Blending Radish and Anchovies In Makes a Deep Broth Without Separate Stock

Steps

1. 1

   In a clay pot, add 1 sheet of dried kelp, radish, and 700ml of water; bring to a boil and cook for 5 minutes; clean the anchovies as well

2. 2

   After 5 minutes, turn off the heat, discard the kelp, and let the radish cool briefly

3. 3

   In a bowl, mix doenjang 2T, red pepper flakes 2T, anchovy fish sauce 2T, gochujang 0.5T, minced garlic 1T, and a bit of broth to make the seasoning

4. 4

   In a blender, add the cooled radish, 10 anchovies, and 100ml of water; blend finely

5. 5

   Prepare zucchini, onion, potato, cheongyang chili pepper, enoki mushroom, and tofu

6. 6

   Add the blended mixture, seasoning, zucchini, onion, and potato to the broth in the clay pot; simmer for 5 minutes from the boiling point

7. 7

   Once the potato is cooked, add enoki mushroom, cheongyang chili pepper, and tofu; bring to a boil one more time