Doenjang-Soolbap (Fermented Soybean Paste Rice Stew)

Here's a basic recipe for Doenjang-Soolbap, a savory and spicy stew perfect as a side dish for drinks or for relieving a hangover. Ingredients Basic Ingredients: Rice, beef brisket (or beef short rib, pork, clams), tofu, zucchini, onion, green onion, chili pepper, a little enoki mushroom Seasoning Ingredients: 500ml water (or anchovy broth), 2 tbsp doenjang (fermented soybean paste), 0.5 tbsp gochujang (red pepper paste), 1 tbsp red pepper powder, 1 tbsp minced garlic Cooking Steps Prepare Ingredients: Dice the tofu, zucchini, and onion. Finely chop the green onion and chili pepper. Stir-fry Meat: First, add the beef brisket to a ttukbaegi (earthenware pot) or a regular pot and stir-fry over medium heat until the fat renders. Add Broth and Seasonings: Once the meat fat is rendered, pour in 500ml of water (or broth) and dissolve 2 tbsp doenjang, 0.5 tbsp gochujang, 1 tbsp red pepper powder, and 1 tbsp minced garlic. Boil Vegetables: When the broth comes to a boil, add the onion, zucchini, and tofu, and simmer until the ingredients are cooked. Add Rice and Cook: Add 1 bowl of rice and stir gently over low heat for 2-3 minutes until the broth is absorbed by the rice.