Dried Zucchini and Mushroom Doenjang Stew (2 servings)

Rinse the dried zucchini and mushrooms, soak in clean water for about 15 minutes, and trim any tough pieces.

Bring 650 mL clean rice-rinsing water or water and 10 g dried anchovies to a boil; simmer about 7 minutes, then remove anchovies if preferred.

Gently squeeze the rehydrated vegetables and add to the broth; simmer about 5 minutes.

Dissolve 30 g doenjang in the broth and bring back to a simmer. If too salty, dilute with a little water.

Cut 150 g tofu into bite-size pieces and heat through in the stew; add 5 g chili flakes if desired.

Check that the dried zucchini is tender, then serve hot. Cool and refrigerate leftovers promptly.