Korean Cheonggukjang Stew with Kimchi and Tofu (4 Servings)

Dice zucchini into roughly 1 cm pieces, chop 1/2 onion and mince two garlic cloves. Slice 225 g tofu about 0.6 cm thick, then cut the scallion diagonally and reserve some for garnish.

Remove heads and dark guts from seven large dried anchovies and place them in a soup pouch or strainer. Chop 1 cup kimchi into bite-size pieces.

Put vegetables, anchovy pouch, kimchi, 1.08 L water and optional 30 ml kimchi brine into a shallow pot. Cover and cook on medium-high for about 20 minutes; crack the lid if it threatens to boil over.

Stir in 1 tsp fish sauce (or a little salt). Add 185 g cheonggukjang and break it up evenly with a spoon. Taste before adding any more salt because paste saltiness varies.

Add 225 g tofu and most scallion. Simmer on medium for 5–10 minutes until tofu is hot throughout and broth thickens slightly, then remove the anchovy pouch.

Garnish with remaining scallion, divide into four bowls and serve with cooked rice. Refrigerate leftovers within two hours, use within 3–4 days or freeze, and bring soup to a boil when reheating.