To make the anchovy broth, bring water to a boil and add dried anchovies, dried kelp, and onion. Boil for 10-15 minutes and strain.
Chop the potato, onion, zucchini, and tofu into bite sized pieces.
Pour the anchovy broth into a ddukbaegi or pot and bring to a boil. Add the potatoes and onions and cook until the potatoes are tender. Toss in the zucchini, enoki mushrooms, minced garlic and any other vegetables you like.
Once the stew comes to a boil, add the doenjang and gochujang. Mix well until the pastes have dissolved completely. Add soup soy sauce and adjust the seasoning with salt and pepper if needed.
When you're happy with the seasoning, add the peppers and tofu. Cook for about 2 minutes.
Garnish with scallions and serve with a bowl of rice.
Enjoy!!
