Wow. That simple???

Yep. Although its probably not an "official" recipe, this is what I ate in South Korea all the time. I love it!

thank you. Knowing the name I've found a version on the web and will try it out. Thanks again!

dwaenjangchigae recipe from my dad.

soup base is:
water
large anchovies (myeh-do-chee)
soybean paste (miso, or chunky soybean paste)

boil pot of water
add large anchovies, about a cup
let simmer/roiling boll for about 20-30 minutes to extract flavor from anchovies

then add soybean paste to taste (sorry i don't usually measure, but for a medium sized soup pot, i used almost half a tub of paste)
mix/break up paste, let simmer for another 10 minutes

at this point you can add anything from tofu, clams, pork or beef, sliced green onions, cabbage (i forget the kind my mom uses), bean sprouts, even spinach, red pepper powder if you like some spicy, or all of the above.

soup base can be done without the anchovies but my dad insists on it for authenticity. it adds another dimension to the flavor, but i think a western palate might not discern the difference so much.

good luck