To begin, prepare the broth. If using anchovy broth, combine 4 cups of water with dried anchovies and kelp in a pot. Simmer for 10 minutes, then strain to create a flavourful base. For a vegetarian option, use plain water or mushroom broth. Keep the broth warm for use in the stew.

Place a medium sized clay pot or saucepan over medium heat. Add the doenjang to the warm broth and stir until fully dissolved. Taste the broth and adjust the amount of doenjang to achieve a balanced depth of flavour, keeping it savoury yet not overly salty.

Add the diced potato and sliced onion to the pot. Allow them to simmer for 5 minutes. This step ensures that the potato softens and absorbs the flavours of the broth, enhancing the overall texture of the stew.

Next, add the zucchini, napa cabbage, and sliced mushrooms to the pot. Stir gently to ensure even cooking. These vegetables will release their natural sweetness and harmonize with the earthy tones of the doenjang.

Incorporate the cubed tofu and minced garlic. Be gentle when stirring to avoid breaking the tofu. If desired, add gochugaru and green chilies for a spicy kick, ensuring it’s evenly distributed in the stew.

Simmer the stew for another 10 minutes, allowing all the ingredients to meld together. Check the seasoning and adjust with soy sauce if necessary. Add a teaspoon of sesame oil for a nutty aroma that enhances the dish’s richness.

Garnish the stew with chopped spring onions before turning off the heat. Let the stew rest for a minute or two to allow the flavours to settle. The broth should be hearty, with tender vegetables and perfectly cooked tofu.

Serve the Doenjang Jjigae piping hot in individual bowls. Pair with steamed rice and additional side dishes like kimchi for a complete meal. For a traditional touch, present the stew in a clay pot to retain heat and create an authentic dining experience. Enjoy the layers of umami rich flavours with every bite.