Korean Gangwon-Style Soybean Paste Stew

Cut 300g potatoes into roughly 2cm chunks, keeping them large enough to hold their shape.

Cut the onion, zucchini, and tofu to a similar size, then tear the oyster mushrooms along their natural grain.

Pour 1.1 liters of anchovy broth into a pot and bring it to a full boil over high heat.

When it bubbles strongly, dissolve 3 tablespoons doenjang through a fine strainer so the base is smooth and evenly seasoned.

Add the potatoes and onion first, then lower the heat to medium and simmer for 10 minutes.

The stew is on track when the potato edges soften slightly and the broth turns cloudy from released starch.

Add the zucchini, oyster mushrooms, and 1 tablespoon minced garlic, then simmer for 7 more minutes.

Keep the heat at medium so the zucchini turns tender without collapsing, and stir only occasionally to avoid breaking the vegetables.

If the broth reduces too aggressively, lower the heat slightly.

Check the potatoes with a chopstick or skewer, and continue simmering until they pierce easily and the broth has a thicker, more substantial body.

Add the tofu last and simmer gently over low heat for 5 minutes.

Taste before serving, and if the doenjang tastes salty enough, avoid further reduction and serve the stew hot while the tofu is still soft.