How to Make Summer Doenjang Jjigae

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   1. Preparation Cut the zucchini into thick, bite-sized pieces [00:53]. Thinly slice the potato into 3-4mm pieces to ensure they cook quickly [01:07]. Slice the onion, green onion, and chili peppers diagonally [01:28]. Cut the tofu into rectangles [02:02].

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   2. Base & Sauté Heat an earthenware pot and add the doenjang with 2 spoons of water. Sauté on medium heat for about 1 minute to remove any earthy smell [02:23]. Pour in 2 cups (400ml) of water and stir [02:56].

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   3. First Simmer Add the sliced potatoes, zucchini, and dried anchovies (pre-microwaved for 20 seconds to remove moisture). Close the lid and simmer on low heat for 3 minutes [03:07].

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   4. Seasoning & Second Simmer Add ssamjang, sliced onion, Cheongyang peppers, and half of the green onions [04:03]. Sprinkle in the red pepper flakes, close the lid, and simmer for another 3 minutes until the vegetables are fully cooked [04:28].

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   5. Final Touches If the broth has boiled down, add another 1/2 cup (100ml) of water [04:55]. Add the tofu, red chili pepper, and the remaining green onions. Simmer for a final 2 minutes before serving [04:59].