Korean Soy Bean Paste Soup (Doenjang Jjigae)

Prepare the anchovies for the broth by gutting them. Rip off the head and remove the black pouch from the body.

Prepare the dehydrated herring. No preparation is needed for these.

In a pot, add 7 cups of water, the prepared anchovies, and herring. Bring to a boil and cook for 15 minutes.

After 15 minutes, add a fist-sized piece of dashima (dried kelp) to the boiling broth and cook for an additional 5 minutes.

Remove and discard the fish and dashima from the pot, leaving only the broth.

Add doenjang (Korean soy bean paste), gochujang (Korean chili paste), and 1 cup of water to the broth.

Stir the broth and cook until the pastes are fully dissolved.

Once the pastes are dissolved, add the chopped onions, potatoes, and zucchini. Bring the soup back to a boil.

When the soup is boiling, add your mushrooms of choice, cubed tofu, and diced jalapeños.

Add a couple of squirts of cooking wine, chopped scallions, and minced garlic. Mix everything together.

Bring the soup to a final boil and let it cook for 5-7 minutes. Be careful to not let it boil over. Serve and enjoy.