Fermented Soybean Stew Doenjang jjigae

Name: Fermented Soybean Stew (Doenjang-jjigae)
Ingredients: 6 dried anchovies, heads and black innards removed; 6 pieces dried kombu (about 1 oz.); 3 dried shiitake mushrooms; ½ cups doenjang (Korean fermented soybean paste); 2 tbsp. gochujang (Korean red chile paste); 2 tbsp. soy sauce, plus more; 1 tbsp. gochugaru (Korean red pepper flakes); 6 garlic cloves, finely chopped; 2 medium Yukon Gold potatoes, peeled and cut into ½-in. chunks; 2 medium onions, coarsely chopped; 2 medium zucchini, cut into ¾-in. chunks; 1 lb. silken tofu, cut into ¾-in. cubes; ½ lb. beef brisket, very thinly sliced into 3-in.-long strips; 1 Korean green chile, thinly sliced on the bias; 1 Korean red chile, thinly sliced on the bias; 1 bunch scallions, sliced into 1-in. pieces