Gamjaguk (Potato Doenjang Anchovy Soup)

Peel 3 potatoes and cut them into 2 cm cubes.

Rinse them briefly in cold water to wash away surface starch, then slice half a zucchini into 1 cm half-moons so it cooks quickly without falling apart.

Slice the green onion on the bias and mince 2 garlic cloves.

Pour 900 ml anchovy broth into a pot and bring it to a full boil over high heat before adding seasoning, so the doenjang dissolves cleanly.

Set 1 tablespoon doenjang in a fine strainer over the boiling broth and press it through with a spoon.

Stir until no lumps remain and the broth turns evenly tan with a clear fermented aroma.

Add the potatoes and minced garlic, then reduce to medium heat and simmer for about 8 minutes.

When the potato edges look slightly translucent, they have started releasing starch without yet clouding the broth too much.

Add the zucchini and green onion and simmer for 3 to 4 minutes more.

Avoid vigorous stirring, which can break the potatoes; instead, press one piece gently with a ladle to check that it is tender.

When a chopstick slides into a potato without resistance, lower the heat immediately or turn it off.

Serve the soup hot before the potatoes crumble, keeping the broth light, lightly thickened, and clear.