I've made doenjang chigae before, but I've never really taken a picture of it so I did today. I don't know if you can tell but I once again used flounder, (I have a lot of flounder so I try to use it when I can instead of using meat all the time,) and since I didn't have zucchini I used the white mushrooms left over from the japchae recipe. I didn't have anchovies for the broth so I used about 1 tsp of fish sauce. Before adding the paste, I mixed it with some red pepper paste and I ran out of regular potatoes so I substituted sweet potatoes and the little sweetness they gave was just right.
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