Korean Sigeumchi Dubu Jjigae (Spinach Tofu Stew)

Trim 150 g spinach and cut it into 4 cm lengths.

Slice 120 g zucchini into 0.5 cm half-moons, then cut half an onion into thick strips so it softens without disappearing into the broth.

Set the pot over medium heat, add 1 teaspoon perilla oil, then stir in 1 tablespoon minced garlic and the onion for about 1 minute.

Stop before the garlic browns, because burnt garlic will make the broth harsh.

Pour in 650 ml anchovy-kelp stock and bring it to a full boil over high heat.

Add the zucchini, lower to medium, and simmer 5 to 6 minutes until the pieces look slightly translucent at the edges.

Season with 1 tablespoon soup soy sauce, then scoop 300 g soft tofu into the pot in large spoonfuls.

Keep the simmer gentle for 4 to 5 minutes and avoid stirring hard so the tofu stays tender.

Taste a spoonful of broth and simmer for 30 more seconds so the soup soy sauce disperses evenly.

Lower the heat if the broth reduces quickly to preserve the intended concentration.

Add the spinach last and cook only 1 to 2 minutes, just until the leaves wilt but remain bright green.

Turn off the heat immediately and ladle into bowls so the spinach does not turn dull or bitter.