Cheonggukjang-jjigae (Extra-strong Fermented Soybean Paste Stew)

Steps

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1. 1
   Prepare the vegetables: cut onion into chunks, slice garlic, dice zucchini (about 1 cup), and slice the dae-pa (large green onion) separately for later.
   ▶ ≈0:57
2. 2
   Prepare the anchovies: select 7 good-looking dried anchovies, press them open, and remove the heads and intestines.
   ▶ ≈2:20
3. 3
   Prepare the kimchi: use about 1 cup of well-fermented (sour) kimchi, chop it up, and set aside.
   ▶ ≈2:53
4. 4
   Build the broth: add 4.5 cups of water to a pot with the prepared anchovies, chopped kimchi, and about 2 tablespoons of kimchi brine. Cover and bring to a boil over medium-high heat for 20 minutes.
   ▶ ≈3:39
5. 5
   Season and add cheonggukjang: once boiling, stir in 1 teaspoon of fish sauce. Then add the cheonggukjang and break it up with a spoon to distribute evenly throughout the broth.
   ▶ ≈5:52
6. 6
   Add tofu and vegetables: add the cubed tofu and most of the sliced dae-pa (large green onion), reserving some to garnish just before serving.
   ▶ ≈6:41
7. 7
   Final simmer: cook for 5 more minutes until all ingredients are heated through and flavors blend together. Optionally add hot pepper flakes for extra spice, though the kimchi already provides heat.
   ▶ ≈7:06
8. 8
   Finish and serve: remove the anchovies and squeeze out any remaining broth from them. Add the reserved green onion slices as garnish, turn off the heat, and serve hot with rice.
   ▶ ≈8:01