Make the broth: in a large pot combine Water with Dried Anchovy and Dried Kelp, bring to a gentle boil, then reduce heat and simmer 10–15 minutes; strain and return the clear broth to the pot. (If you prefer a shortcut, use ready-made Anchovy-Kelp Broth.)
While the broth simmers, prep the ingredients: peel and cube the Potato, slice the Onion, mince the Garlic, slice the Korean Zucchini into half-moons, thinly slice the Shiitake Mushroom, cut the Firm Tofu into bite-sized cubes, and slice the Green Korean Chili Pepper and chop the Scallion.
Bring the strained broth back to a gentle simmer and dissolve the paste: whisk in the Doenjang until fully combined, then stir in the Gochugaru for color and mild heat.
Add the cubed Potato and sliced Onion to the pot and simmer until the potatoes are nearly tender, about 8–10 minutes.
Add the Shiitake Mushroom, Korean Zucchini and Firm Tofu to the pot; simmer another 4–6 minutes so the vegetables soften and the tofu heats through. Stir in the minced Garlic a minute or two before finishing so it mellows but remains fragrant.
Season the stew to taste with Soup Soy Sauce and a little Salt, adjusting until the balance of salty, savory and umami suits you.
Finish and serve: scatter the sliced Green Korean Chili Pepper and chopped Scallion on top, give the stew one last gentle simmer, then ladle hot Doenjang Jjigae into bowls and serve immediately with steamed rice.
