Cut the potatoes and shiitake mushrooms into bite-sized pieces. Tear the enoki mushrooms into smaller pieces.

Dissolve 1.5 tbsp of doenjang in 4 cups of anchovy stock and bring to a boil. Adjust the amount of doenjang based on its saltiness.

Once the broth starts boiling, add the chopped potatoes and simmer on medium-low heat for about 10 minutes.

Add the mushrooms and simmer for another 5 minutes.

Add 0.5 tbsp of minced garlic to enhance the flavor.