Potato and Zucchini Doenjang Sujebi (2 servings)

Slice potato about 5 mm thick; cut zucchini and onion into bite-size pieces and slice green onion.

Bring 800 ml anchovy broth to a simmer; dissolve 25 g doenjang fully.

Simmer potato over medium heat until almost tender.

Add 200 g ready-to-cook sujebi pieces individually, stir to separate and follow the package heating directions.

Add zucchini, onion and garlic; cook until potato is soft and no raw sujebi dough remains at its center.

Add green onion, simmer briefly, and add up to 5 ml soup soy sauce only if needed. Serve hot.