Doenjang-guk

Method

1. 1 Simmer dried anchovies and kombu for 12 minutes to make broth, then remove the solids.
2. 2 Strain the doenjang paste through a sieve into the pot to remove any lumps.
3. 3 Add the sliced zucchini and cook for 5 minutes until tender.
4. 4 Add the diced tofu and minced garlic, and cook for another 3 minutes.
5. 5 Adjust the seasoning and sprinkle with green onions. This soup is seasoned less intensely than jjigae because it's eaten with rice.

With an appliance

• Microwave 27 min

  Replace step 1: toss the dried anchovies, kombu, and water in a heatproof container at 700W for 7 minutes, let it rest for 3 minutes, then strain to remove the solids. Keep steps 2 to 5 unchanged so the zucchini and tofu don't become too soft.