STEP 1/13
Pour a little bit of cooking oil into a pan and add 3 tablespoons of soybean paste.
STEP 2/13
Add 3 tablespoons of ssamjang.
STEP 3/13
Stir-fry on low heat so that it doesn't burn.
STEP 4/13
Add 1 tablespoon of red pepper paste
STEP 5/13
Stir-fry it again.
STEP 6/13
Add about 550ml of 2 cups of rice water (or purified water).
STEP 7/13
Cut the ingredients you want, such as onions, mushrooms, green onions, and pumpkins. I put the ingredients in the fridge
STEP 8/13
Cut the tofu into the shape you want. I usually cut it into cubes.
STEP 9/13
When the water boils, add pumpkins, mushrooms, and onions. Add potatoes or vegetables that need to be pre-cooked now.
STEP 10/13
Add tofu when it boils and the vegetables are almost cooked. I really like tofu, so I put in all of it.
STEP 11/13
Add green onion and red pepper.
STEP 12/13
If you want to taste the restaurant, add half a tablespoon again. Of course, it can be omitted. I put in a bowl of Taste Teacher.
STEP 13/13
Now put in the beef brisket. Beef brisket is said to be about 1 fist, but please put it in according to the amount of soybean paste stew.
Enjoy your cooking