Beef Brisket Soybean Paste Stew

Cut the beef brisket, tofu, zucchini, onion, green onion, shiitake mushrooms, and Cheongyang chili peppers into bite-sized pieces.

Add the beef brisket to a pot and stir-fry over medium heat to render the fat.

Add zucchini, onion, and shiitake mushrooms to the brisket oil and stir-fry.

Add soybean paste and gochujang, then mix well with the other ingredients.

Pour in anchovy broth or water and bring to a boil.

Add tofu and Cheongyang chili peppers and boil for about 5 more minutes.

Add the green onion, simmer briefly, then turn off the heat.