Preparation
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Boil the water in a pot and add one small plate dashima (kelp), dried pyogo beosot (shiitake-mushrooms) and some dried myeochli (anchovies). These ingredients will create the soup broth. When the broth is boiling, remove the kelp. Kelp creats bitter substances, when it is very hot. It can ruin your delicious soybean soup.
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During the stock is preparing, cut zucchini, onion, garlic and tofu. If you prefer, you can add some enoki mushrooms and other ingredients. If you like to eat some spicy, add some dried chilis. I prefer to use silken tofu, but firm and pressed tofu is also appropriate.
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Now, add the soybean paste and the gochugaru.
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Following put all the cutted vegetable inside and let it boil for 10 minutes.
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Your choice: Add the zucchini now or later. The longer the zucchini is boiling it becomes very soft. In my opinion it is more delicious when the zucchini is firmer.
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The soup is finished. Serve the soup with some meat (e.g. korean bbq) and a lot of stunning side dishes.잘 먹었습니다. (Jal moke got sum nida)
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