Directions

To Cook

1. Add water and dried anchovies to a Korean clay pot or a sauce pan. Bring this to a boil, skim off impurities that float to the top. Reduce heat and simmer the stock for about 10-12 mins. Discard the anchovies and add more water if stock has reduced considerably during cooking.
2. Add the potatoes and cook at a simmer until the potatoes have softened. Add onions,garlic and soy bean paste into the pot and bring the soup to a boil. Reduce heat and simmer for about 5 mins and add in the rest of the ingredients except chilli powder. Simmer the soup until the zucchini have slightly softened.
3. Sprinkle in chilli powder (if using) at the end of cooking. Jjigae should be served bubbling hot in the clay pot.
4. Your Doenjang jjigae is ready!

You can add mushrooms, seafood and other vegetables into jjigae. Also substitute dried anchovies with beef if preferred. Quickly sauté beef with garlic in the clay pot before adding water if using beef.