Fermented Soybean Paste Stew with Vegetables

Prepare all vegetables: dice the zucchini, potato, and onion into 1.5 cm cubes. Slice the shiitake mushrooms. Mince the garlic. Thinly slice the green chili and scallion. Cut tofu into 2 cm cubes.

In a medium pot, combine the kelp broth (or water), doenjang, and minced garlic. Stir well until the doenjang is fully dissolved.

Bring the mixture to a boil over medium-high heat. Once boiling, add the diced potato and onion. Reduce heat to medium and simmer for 5-7 minutes, until the potatoes are slightly tender.

Add the zucchini, shiitake mushrooms, and tofu to the pot. Continue to simmer for another 5-7 minutes, allowing the flavors to meld and the vegetables to cook through.

Stir in the sliced green chili and scallion. Cook for 1-2 more minutes.

Taste the stew and adjust seasoning if necessary. Serve hot with a bowl of freshly cooked rice and other Korean side dishes.