Doenjang Jjigae

Name: Doenjang Jjigae
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Korean
Ingredients: 4 cups water (or dashi broth); 3 tablespoons doenjang (Korean fermented soybean paste) or miso paste (I use awase miso which is a mix of white and red miso paste); 3 garlic cloves, minced; 1 2-inch piece dried kelp (seaweed); 2 teaspoons Korean chili pepper flakes (gochugaru); 1 large zucchini, cut into half moon slices; 1 medium onion, diced; 1 cup button mushrooms, quartered; 1 cup Korean radish or daikon, cut into thin half moon slices; 1 block (12-14oz) tofu (medium or firm), cubed; 4 scallions, chopped; 1 Korean chili pepper or jalapeño, thinly sliced (optional); Cooked rice, to serve with (optional)