Doenjang Jjigae - Dry-Roasting the Anchovies Once Completely Changed the Broth

Steps

1. 1

   Cut vegetables and tofu into bite-sized pieces, and crush the wild chive roots with the back of a knife to release their aroma

2. 2

   Add anchovies and dried shrimp to a dry pot and dry-roast to remove fishiness

3. 3

   Pour in 1.2L of water, boil for 10 minutes, then remove the anchovies and dried shrimp

4. 4

   Strain 5 tbsp of doenjang through a sieve into the broth and dissolve finely

5. 5

   Add firm vegetables like radish, zucchini, and onion first; once they become translucent, add mushrooms, tofu, green onion, chili peppers, minced garlic, and red pepper flakes and boil 5 more minutes

6. 6

   Add wild chives 1 minute before turning off the heat and cook briefly to finish