Step 1

Place 2 cups of water (500ml) into a pot. Once it comes to a boil, reduce the heat to a medium. Drop in an anchovy-kelp broth packet and let it gently boil away for 10 minutes.

Step 2

Place (thawed out) chadol beef slices onto some paper towels and let them soak up the excess liquid. (This makes for a cleaner-tasting stew). Note: If you're low on time, you can skip the thawing process and add the frozen chadol pieces directly into the boiling stew later - but remember to use a soup ladle and skim off the resulting foam.

Step 3

Cut 1/2 block of Firm Tofu (150 grams) into small bite-sized cubes.

Step 4

Chop 1/2 an Onion into rough pieces.

Step 5

Dice 1/2 a small-sized Potato into thin slices.

Step 6

Dice a small piece of Korean Squash (or Zucchini) into bite-sized pieces.

Step 7

Dice a stalk (length of your hand) of Spring Onion into thin slices.

Step 8

Dice 2 Cheongyang Chili Peppers into thin slices.

Step 9

Cut the stem off the Enoki Mushrooms. We'll use 1/2 the bundle - split up the bundle with your hands.

Step 10

After 10 minutes of boiling, take-out the anchovy-kelp broth packet.

Step 11

Now, use a soup ladle to skim off any bubbles/foam on the surface or sides - leads to a cleaner tasting soup.

Step 12

Now place-in 2 heaping Tablespoons of Doenjang Paste. Stir it around until its well-mixed into the broth.

Step 13

Then add 1/2 Tablespoon of Gochujang Paste. Stir it around until its well-mixed into the broth.

Step 14

Then add in the hard-root vegetables: Onion, Potato & Korean Squash (Zucchini) pieces.

Step 15

Once the stew comes back up to a boil, add in Soup Soy Sauce (1/2 Tablespoon), Minced Garlic (1/2 Tablespoon), Gochugaru Flakes (1/2 Tablespoon).

Step 16

Now add in the tofu pieces.

Step 17

Then add in the chadol beef pieces.

Step 18

Note: If the bubbles are starting to get big around the sides of the pot, add in a dash of water - only if needed.

Step 19

Finish the stew by adding enoki mushooms on top. as well as the chopped green onions and chili pepper slices.

Step 20

Let it cook away for a final 2 minutes - so the enoki mushrooms get soft.

Step 21

That's it - serve with a bowl of hot rice! Bon Appetit!