Korean Soybean Paste Stew (Doenjang-jjigae)

Steps

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1. 1
   Cut potato into 1cm cubes and place in the stoneware pot.
   ▶ ≈1:45
2. 2
   Cut onion into 1.5 inch pieces and add to the pot.
   ▶ ≈1:58
3. 3
   Add octopus and soybean sprouts to the pot in portions.
   ▶ ≈2:39
4. 4
   Add green chili pepper for additional flavor.
   ▶ ≈2:52
5. 5
   Mince 4 garlic cloves and add to the pot.
   ▶ ≈3:12
6. 6
   Prepare 7 dried anchovies by removing the head and spine, keeping the body.
   ▶ ≈3:31
7. 7
   Devein and peel 4 large tiger shrimp, removing the dark vein from the back.
   ▶ ≈4:02
8. 8
   Cut the shrimp into small pieces.
   ▶ ≈4:52
9. 9
   Add 2.5 cups of water and bring to a boil over medium-high heat.
   ▶ ≈5:01
10. 10
    After about 15 minutes of boiling, add 5 tablespoons of soybean paste. (If using a stainless steel pot, add after 7-8 minutes as it heats and cools more slowly.)
    ▶ ≈5:15
11. 11
    Reduce heat to medium and simmer for about 20 minutes.
    ▶ ≈5:59
12. 12
    While the stew simmers, cut tofu into approximately 0.5 inch cubes.
    ▶ ≈6:14
13. 13
    Slice the scallion.
    ▶ ≈6:38
14. 14
    Gently add the tofu pieces to the hot broth and simmer for a few more minutes. Wipe the rim of the pot clean before serving.
    ▶ ≈6:46