Doenjang jjigae

Method

Heat oil in a large pot and sauté minced garlic until fragrant. Add diced potato, courgette, onion and mushrooms, stirring occasionally for 3-4 minutes. Pour in anchovy stock and bring to a boil, then reduce heat and simmer for 8-10 minutes until vegetables soften. Dissolve doenjang paste in a small bowl with a ladle of broth, then stir this mixture back into the pot. Add cubed tofu and sliced red chilli, simmering gently for another 3-4 minutes without boiling vigorously, which would break up the tofu. Taste and adjust seasoning with salt if needed. Garnish with sliced spring onions and serve piping hot with steamed rice.