Step 1

Soak the dried shiitake mushrooms in cold water for 30 min or more until the stems are fully soft. If you don’t have the 30 min, you can speed things up by soaking the shitake in warm or hot water while making sure they are all fully immersed. DO NOT DISCARD MUSHROOM WATER.

Step 2

Make the dried anchovy stock by adding about 1 cup of dried anchovies into a pot and add 6 cups of cold water. DO NOT cover the pot when making the stock. Covering the pot will trap the fishy smell and you will end up with the fishy smell infused into your stock. Heat and keep it simmering for 20 minutes.

Step 3

Remove and discard anchovies after 20min.

Step 4

While the anchovy stock is simmering, cut your vegetables. Zucchini cooks quickly and gets really soft so cut them in larger chunks. When the mushrooms are fully re-hydrated, take them out of the water, squeeze slightly, cut off the stem, and slice off the cap part. Simply slice your onions.

Step 5

Stir in 2 Tbs of gochujang to the simmering anchovy stock, making sure it is well mixed in. Add 1 cup of the mushroom water that comes from soaking the shiitake mushrooms.

Step 6

Turn up the heat to medium and add the cut onions and mushrooms. Cover and let it cook for 5 minutes.

Step 7

To the pot, add zucchini, tofu, chopped garlic, garlic powder, gook kanjang and just 1 tsp of salt. Raise the heat to medium high, cover and let it cook for another 10 minutes or so.

Step 8

After 10 minutes, taste the jjigae. The full flavor may not yet be there but try to taste the saltiness. Depending on the kind of salt you use, you may need to add more.

Step 9

Lower the heat to low and let it simmer for another 5 to 10 minutes. Add green onions a couple minutes before you turn off heat or use as garnish at the end. It’s now ready to eat.