While the broth is boiling, prepare the vegetables. Slice the radish and zucchini into bite-sized pieces.

Separate the mushrooms if using. Thinly slice the green onion and red chili pepper.

Prepare about half a bowl of sliced sour kimchi and cut the tofu into cubes.

Pour 600ml of water into a pot, add an anchovy stock pack, and bring to a boil to create the broth.

Once the broth is boiling, remove the stock pack. Add the sliced radish and sour kimchi and continue to boil.

Season the stew with 1 tablespoon of Doenjang (soybean paste) and 1 tablespoon of minced garlic.

Add the prepared mushrooms and zucchini to the pot and bring to a rolling boil.

Add the Cheonggukjang (rich fermented soybean paste) and gently stir to dissolve it into the stew.

Add the cubed tofu, sliced green onion, and red chili pepper to the pot.

Let the stew boil for a short while to combine the flavors. The Cheonggukjang Jjigae is now ready to serve.