Beef Brisket Soybean Paste Stew

Cut the beef brisket and vegetables into bite-sized pieces.

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

Add onion, zucchini, potato, mushrooms, and other vegetables, and stir-fry together.

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

Dissolve doenjang (soybean paste) and minced garlic into the stew.

Add tofu and Cheongyang chili pepper, and simmer a bit longer.

Taste and adjust seasoning with salt or soup soy sauce if needed.