Ingredients:
2 seafood stock coins
4 cups of water // OR 4 cups of anchovy broth (boil 4 cups of water with 8-10 large anchovies on medium low heat for 15 minutes)
2 tbsp of Koreansoybeanpaste (diff from miso!)
1/2 pack of tofu – can use both firm and soft
mushrooms – white button, enoki, and king oyster go great with the soup
1/2 zucchini, cubed
1/2 onion, cubed
4 small potatoes, cubed
1 tsp-1 tbsp Gochugaru, optional
Directions:
1. Boil 4 cups of water in a pot over medium heat. Once water starts boiling, add your seafood stock coins // seafood tea bags. Once the stock coins are dissolved, add your soybeanpaste.
2. When the paste is completely dissolved, add your onions and potato. Once they’re almost cooked through, add your zucchini. When the zucchini is almost cooked, add your tofu and mushrooms as they need little time to cook. Optional: add Gochugaru if you want some kick in the stew.
3. Cook for an extra 5 minutes for all the flavors to come together – serve and enjoy!
