Pork pumpkins are used for pumpkins, but it's better to use zucchinis. Cut the pumpkin into half-moon slices and cut the radish in half-sized pieces. Radish gives a cool taste. Slice the onions thickly.

Cut the tofu into small pieces and eat it at once, and remove the bottom of the cham oyster mushroom and separate the strands. Cut the green onion and red pepper in a round shape.

Put 500ml of anchovy stock in an earthen pot and when it starts to boil, add pumpkin, radish, onion, etc. and boil it first. Remove the foam from the vegetables and add tofu. If I add tofu later, it doesn't get seasoned and tastes bad.

It's not good to put cheonggukjang too early and boil it for a long time because Bacillus bacteria in cheonggukjang will die. Therefore, you have to boil it a little at the end to kill less bacteria and taste good. Twice the amount you see on the cheonggukjang net is two tablespoons. I split it in two and released it. Mix the cheonggukjang well and put it back in. I added 1 tablespoon of red pepper powder.

Add cham oyster mushroom, red pepper, green onion, etc.

Just boil it once until it boils.

Season with salt and complete.