Boil the broth with anchovies and kelp in the earthen pot.
Making it is so easy like doenjang jjigae

While the broth is boiling, cut the zucchini and onion into small pieces.

Shake off the dust and cut the shiitake mushrooms into thick pieces

Please cut the tofu, too

When the broth boils, take out the kelp and anchovies
Add all vegetables except tofu and ground garlic and boil until cooked.

When it boils, add red pepper powder, tofu, and green onions
I'm going to boil it a little bit by bit.
*The vomit was a little salty, so it was delicious even though I didn't season it.
*You don't need to buy new vegetables, but it's good to use leftover vegetables from the holidays.
*The soy sauce is a little salty because it doesn't break the soy sauce, so please boil it as you taste it.

Cut the vegetables for the bibimbap into small pieces with scissors.
*It's hard to mix and eat when it's big, so please cut it into small pieces.

If you like eggs, you can cook them half-cooked
Cook it hard.

Pour plenty of perilla oil into the earthen pot and when the heat rises, spread the rice and add cut vegetables, tuna, red pepper paste, fried eggs, sesame seeds, and sesame oil to complete it.
*If the earthen pot gets hot, you have to lower the heat to prevent the bottom from being pressed.
*In addition, I put in a tuna can as a gift, and it was a great move.