Soy Bean Paste Stew is a very common stew eaten in Korea. Some say it’s Koreas version of miso soup, I say, it is a Korean stew that is made from Korea’s version of miso. Doengjan is a thicker paste or block of fermented soybeans that has a very pungent aroma.
Place 8 cups of water in a medium pot on high and quickly bring to a boil. Add in the dried anchovies, jalapeño and garlic; boil for 5 minutes.
Add in the doenjang paste, potato and onion and boil another 5 minutes. Then add in the zucchini and tofu and boil 3 minutes longer. Lastly, add in the chopped green onion and serve piping hot.