First, I start re-watering the soybean paste stew. Pour plenty of water, put the ingredients back in the cold water, and when the water starts to boil, take out the kelp, boil the rest of the ingredients for 10 to 15 minutes, and sift it out again to complete the soup again.

Prepare the ingredients for the stew while the anchovy stock is being made. Beef brisket has a lot of oil. Don't cut off the fat because it tastes like oil.

Cut onions, potatoes, and zucchini into appropriate sizes (potatoes must be put in soybean paste stew to improve the taste of the soup. The potatoes come out again.) Cut the beef brisket into bite-sized pieces, season it (to get rid of the smell of beef) and put 5 cups of anchovy stock in an earthen pot, add beef brisket and vegetables, and start boiling. Meanwhile, cut tofu, enoki mushrooms, peppers, and green onions.

8-10 minutes after it starts to boil, add 2 tablespoons of soybean paste and 0.5 tablespoons of red pepper paste to dissolve well. (If you strain it through a small sieve, it will dissolve quickly without clumping soybean paste. You can just put it in and dissolve it.) Add tofu and enoki mushrooms, boil it for a while, and then add Cheongyang red pepper and red pepper. If you add tofu and boil it for too long, the tofu will swell and the hole will grow, so it's better to boil it a little bit.

Just before eating, chop the green onions and turn off the heat after about 30 seconds. Green onions need to be half-cooked to have a good scent. Each restaurant has a different salty taste of soybean paste, so try and control it. If it's bland, you can add more salt. I think doenjang-jjigae tastes better when it's salty.I didn't put garlic in here. I think the unique scent of garlic makes it taste worse.

Beef brisket doenjang-jjigae is done. Soybean paste stew tastes better with meat. I think beef brisket soybean paste stew tastes better with red pepper paste.