Doenjang Jjigae (Korean Fermented Soybean Stew) | Recipes | Judy Joo

Ingredients

• 10 large dried anchovies , heads and guts removed
• 1 4-inch piece dried kelp (kombu)
• 4 cups water
• 5–6 tablespoons doenjang (soybean paste), preferably Mac Doenjang
• 2 teaspoons gochugaru (Korean chili flakes)
• 1–2 tablespoons gochujang (Korean chili paste)
• 1 small zucchini, diced
• 1 small onion, diced
• 1 large potato, peeled and diced
• 3 cloves garlic, grated
• 12 little neck clams, cleaned
• 14 ounces firm tofu , drained, cut into 1-inch-thick slices
• 10 fresh shiitake mushrooms, cleaned and de-stemmed
• 1 scallion, thinly sliced, plus more for garnish
• 1 red chili, thinly sliced, plus more for garnish
• Toasted sesame oil , for garnish
• Black sesame seeds , for garnish