STEP 1/9
Please prepare the ingredients first.
STEP 2/9
Add half of the water (1.5 liters) to the pot and boil the seafood stock pack (or anchovies, kelp) to make the broth.
STEP 3/9
Cut tofu into cubes and vegetables into bite-size pieces while the broth is boiling.
STEP 4/9
When the broth boils up, take out the anchovy seafood stock pack and boil it with pumpkin and fresh pepper.
STEP 5/9
Add 3 to 4 tablespoons of soybean paste (salty soybean paste is 3 tablespoons), and if you are not sensitive to seasonings, add a little bit of Miwon to revive the flavor.
STEP 6/9
Add tofu and enoki mushrooms and stir.
STEP 7/9
When it starts to boil, add 1 tablespoon of minced garlic and 1/2 tablespoon of red pepper powder.
STEP 8/9
If you want to make it sweet, add 2/3 tablespoons of honey (if not sugar) and stir it to make zucchini tofu doenjang jjigae with a fresh texture.
STEP 9/9
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