Korean Fermented Soybean Soup

Cut 80 g zucchini and 70 g onion into bite-size pieces, then slice 30 g green onion on the diagonal.

Cut 150 g firm tofu into 2 cm cubes and let excess moisture drain so it holds its shape later.

Pour 700 ml anchovy-kelp stock into a pot and heat it over medium heat.

When small bubbles gather around the edge, the stock is hot enough to dissolve the paste without scorching it on the bottom.

Add 180 g cheonggukjang a little at a time, pressing any lumps against the spoon until the broth looks evenly cloudy.

Lower to medium-low heat and simmer for 5 minutes so the fermented soybean flavor spreads through the stock.

Add the onion, zucchini, and 1 tablespoon minced garlic, then simmer over medium heat for about 6 minutes.

Cook until the zucchini edges look slightly translucent and the onion softens, but avoid a hard boil that dulls the aroma.

Add the tofu and warm it by spooning broth over the pieces instead of stirring hard, which can break them.

Add 1 teaspoon Korean chili flakes, then taste before adding soup soy sauce little by little because the paste may already be salty.

Add the green onion and simmer for 2 more minutes, then turn off the heat.

Cover the pot and let the soup rest for 3 minutes; when the sharp fermented aroma softens slightly, serve it hot.