A traditional Korean soup made with an anchovy soup base, flavored with doenjang and gochujang, and enriched with a variety of vegetables and tofu. This comforting dish is full of umami and can be customized with different veggies.
1: Make the anchovy soup base by removing the black pouch from the anchovy and reserving the head and body.
2: Combine anchovies and herring fish with 7 cups of water and bring to a boil, then boil for 15 minutes.
3: After 15 minutes, add dashima to the broth and cook for an additional 5-7 minutes.
4: Remove the anchored fish and dashima. Add 1 cup of water, 1/2 cup of doenjang, and 1/4 cup of gochujang, cooking until dissolved.
5: Once dissolved, add onions, potatoes, and zucchini. Bring back to a boil.
6: When boiling, add mushrooms, tofu, jalapeños, cooking wine, scallion, and garlic. Boil for another 5-7 minutes, ensuring it doesn't boil over.
7: Serve and enjoy your Doenjang soup.
