Step 1

Place a heavy, medium sized pot over medium heat. When it is hot, add the vegetable oil, beef, and garlic. Cook, stirring, for a few minutes, until the beef is no longer pink. Add 2 cups water.

Step 2

Cover and cook for 10 minutes over medium heat. If it begins to boil over, crack the lid.

Step 3

Add the potato, onion, zucchini, and doenjang.

Step 4

Cover and cook for another 10 minutes. Stir the stew to make sure that the soybean paste is evenly incorporated.

Step 5

Add the tofu, green chili pepper, green onion, and gochu-garu (if used).

Step 6

Cover and cook for about 5 minutes, until the tofu softens and the stew is bubbling.

Step 7

Serve right away with rice, kimchi, and more side dishes.

Step 8

You can refrigerate the stew for up to 3 days. When you want to have some, reheat gently on top of the stove.