Mugwort and Beef Doenjang Stew

Wash the mugwort thoroughly and prepare it.

Cut the beef into bite-sized pieces.

Slice the onion, potato, and zucchini; cut the tofu into squares.

In a pot, stir-fry the beef with minced garlic.

Add water and doenjang (fermented soybean paste), then bring to a boil.

When boiling, add the potato, onion, and zucchini and cook until tender.

Add the tofu and mugwort and let it simmer briefly.

Season with salt and pepper to taste.