DOENJANG (Korean Soy Bean Paste Soup) This is my MIL recipe😋 ANCHOVY SOUP BASE 1 cup anchovies, gutted 8 herring dehydrated fish 7 cups water + 1 cup* Dashima (seaweed kelp) the size of your fist 1/2 cup doenjang (korean soy bean paste) 1/4 cup Gochujang (korean chili paste) *1 cup of HOT water is preferred. Use a microwave Note: if you are skeptical of anchovy stock, you can use chicken or veggie stock VEGGIES* 1/2 onion, cut into chunks 1/2 russet potatoes, cubed 1/2 inch thick 1 zucchini, cut into bite size pieces 3/4 cup mushroom of choice 1/2 block of soft or medium tofu, cut into cubes 1 jalapeño, deseeded and diced *you do not have to use all of these veggies. You can omit or add other types but traditionally, these are the veggies used in this soup. ADDITIONAL INGREDIENTS 1 tsp cooking wine 3 scallion, chopped 3 cloves minced garlic 1. We need to make an anchovy soup base. get rid of the black rabbit poop looking pouch inside your anchovy. Reserve the head and body of the anchovy. 2. Throw your anchovies and herring fish into 7 cups of water and bring to a boil. Once boiling, boil for 15 minutes. 3. After 15 minutes, add dashiki (dry kelp) into your broth and cook on a boiling for 5-7 minutes. 4. Then remove your fishes and dashima. Add 1 cup of water, 1/2 cup doenjang (korean soy bean paste), and 1/4 cup Gochujang (korean chili paste). Cook this until everything is dissolved 5. Once everything is dissolved, add your onions, potatoes and zucchini. Bring this back to boil 6. Once boiling, add mushrooms, tofu, jalapeños, 1 tsp of cooking wine, scallion and garlic. Bring this to a boil and boil for 5-7 minutes. Keep an eye on this so it doesn’t boil over. 7. Bon Appetitties