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Combine the potato, onion, zucchini, chili pepper, garlic, and shrimp in a 1½-quart (6 cups) earthenware pot or other heavy pot. Wrap the dried anchovies in cheesecloth (or a dashi bag, a pouch for stock-making sold at a Korean grocery store), and put them into the pot with other ingredients Add water and cover.
Cook over medium-high heat for 15 minutes until it starts boiling. If you use a stainless steel pot, it will take less than 15 minutes, about 7 to 8 minutes.
Stir in the soybean paste, mixing well. Cover and cook for 20 minutes longer over medium heat. Add the tofu and cook for another 3 minutes. Remove the anchovy pouch and discard.
Sprinkle with the green onions and serve as a side dish to rice. Serve it directly from the pot, or transfer to a serving bowl. Everybody can eat together out of the pot, or portions can be ladled out in individual bowls for each person.