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

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