Doenjang Jjigae (Korean Soybean Paste Stew)

aaronandclaire.com

2 oz (60g) Korean radish (or Daikon)

½ Yukon Gold potato (80g)

2.8 oz (80g) zucchini

½ yellow onion

2 shiitake mushrooms (or king oyster, oyster, enoki mushroom, etc.)

2 green onions

1 spicy green chili

1 mild red chili (optional), for color

2 cloves garlic

½ block firm tofu (or medium-firm tofu) (130g)

4.2 oz (120g) thinly sliced beef brisket (차돌박이) (or any cut of beef)

½ tsp neutral-tasting oil

4 cups (960ml) rice water (or water)

6 tbsp Korean soybean paste (doenjang)

1 tbsp Korean chili pepper flakes (gochugaru)

½ tbsp Korean beef stock powder (dasida)

Directions at aaronandclaire.com

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