Cheonggukjang Jjigae (Korean Fermented Soybean Stew)

Cut 0.5 block of tofu into 2 cm cubes, and slice the zucchini into 0.5 cm half-moons.

Cut the onion into thin strips and slice the green onion diagonally so everything is ready before the broth boils.

Turn on ventilation, then add 500 ml water, 100 g chopped kimchi, and the onion to a pot.

Boil over high heat for 4 to 5 minutes, until the broth turns red and the kimchi edges look slightly translucent.

When the broth is boiling hard, reduce the heat to medium and add 100 g cheonggukjang paste.

Press and stir it with a ladle until no large lumps remain, keeping the boil steady but not violent.

Add the tofu, zucchini, 0.5 tablespoon gochugaru, and 1 teaspoon minced garlic.

Stir from the edge of the pot toward the center so the tofu stays intact while the seasoning spreads through the broth.

Simmer over medium heat for only 5 to 7 minutes after the paste goes in.

Stop once the zucchini looks slightly translucent and the broth thickens, because longer cooking can weaken the cheonggukjang aroma.

Add the green onion and simmer for 1 more minute to freshen the aroma.

Serve the stew very hot in a stone pot or bowl, spooning the thick broth over freshly cooked rice at the table.