Cheonggukjang-jjigae (Extra-strong fermented soybean paste stew) 청국장찌개 recipe by Maangchi

Ingredients

• 1 ball of cheongukjang (1 cup, or 6½ ounces: 185 grams)
• 1 small zucchini cut into ½ inch dices (about 1 cup)
• ½ medium size onion, cut into chunks
• 2 garlic cloves, minced
• 7 large dried anchovies , guts and heads removed
• 1 cup (about 8 ounces) kimchi , chopped
• 2 tablespoons kimchi brine, optional
• 1 teaspoon fish sauce (or salt)
• 1 small daepa (or 3 to 4 green onions), sliced diagonally
• 8 ounces tofu , sliced into ¼ inch thick