Soybean Paste Stew with Mung Bean Sprouts and Napa Cabbage

Wash mung bean sprouts and napa cabbage thoroughly and cut them into bite-sized pieces.

Cut tofu and onion into bite-sized pieces.

Pour water (or rice water) into a pot and bring to a boil.

Once the broth is boiling, add soybean paste and minced garlic, and mix until dissolved.

First, add napa cabbage and onion and let them boil.

When the napa cabbage is cooked, add mung bean sprouts, tofu, and spicy green chili pepper.

When all ingredients are cooked, adjust the seasoning to taste and finish.