1 ¾ cups water ½ tablespoon anchovy broth powder 3 tablespoons Korean soybean paste 1 teaspoon (Gochugaru) 1 small potato, chopped into thick slices ½ onion, roughly chopped into large pieces or sliced (about 1 cm / 0.4 inch) ¼ zucchini, sliced and cut into thick quarters 2 garlic cloves, minced ½ block firm tofu, diced ½ Cheongyang chili (Korean chili), chopped (optional)