Korean Young Napa Soybean Paste Stew

Rinse 300g of young napa cabbage and cut it into 4cm pieces, keeping the thicker stems slightly separate.

Dice 120g of onion into 1.5cm pieces, then cut 250g of firm tofu and the green chili into bite-sized pieces.

Put 900ml of water, 12g of dried anchovies, and one piece of kelp in a pot over high heat.

Once it boils, lower to medium heat and simmer for 10 minutes, then remove everything before bitterness develops.

Press 2 tablespoons of doenjang through a fine strainer into the broth and boil over medium heat for 3 minutes.

Break up any lumps with a ladle so the paste does not sink and stick to the bottom.

Add the onion first and simmer for 2 minutes to release its sweetness.

Add the cabbage stems, then place the leaves on top and cook for about 5 minutes, just until the greens wilt and soften.

Add the tofu, 1 tablespoon of minced garlic, and the green chili, then simmer over medium-low heat for 4 more minutes.

Stir gently around the edges so the tofu warms through without breaking apart.

Taste the broth and adjust the saltiness with the remaining 1 tablespoon of doenjang.

Turn off the heat when the cabbage is tender and the tofu has absorbed the broth, then serve the stew hot.