Cut the radish into thin slices
Cut onions and potatoes into the same size as radish.
Remove the bottom of the oyster mushroom and tear only the large mushrooms by hand.

Cut the beef into bite-sized pieces and wipe the blood with a kitchen towel.

Cut the kimchi into small pieces

Cut the tofu into small pieces, too.

Add 3T of sesame oil and stir-fry beef first.

When the surface of the beef is cooked, add radish, onion, and potato first and stir-fry them together.

When the potato becomes transparent, add kimchi and stir-fry it again.

Pour back 600ml of anchovies broth and bring to a boil until ingredients are fully cooked.

Mash a loaf of cheonggukjang and dissolve it well. The cheonggukjang I used had little salinity, so I seasoned it.

The ratio of the seasoning varies depending on the type of cheonggukjang, so season with half a spoon of soybean paste

I added 1T of pepper powder and 2T of soy sauce to give it a deep taste

Lastly, add tofu, oyster mushroom, and red pepper.

Remove the foam and boil it for a while, and you're done with cheonggukjang.