Ingredients:

  • 2 cups (480ml) rice water
  • 2 tbsp (30g) reduced-sodium doenjang
  • 1 tsp (5g) minced garlic
  • 1 tsp (5g) gochugaru
  • 4 oz (115g) beef sirloin, thinly sliced
  • 1/2 cup (60g) potato, cubed small
  • 1/4 cup (40g) onion, diced
  • 1 cup (150g) zucchini, halved and sliced
  • 5 oz (140g) firm tofu, cubed
  • 2 stalks (15g) green onion, chopped
  • 1/2 cup (30g) shiitake mushrooms, sliced

Instructions:

  1. Pour the rice water into a ttukbaegi or heavy-bottomed saucepan and bring it to a gentle simmer over medium heat.
  2. Place the 2 tbsp (30g) reduced-sodium doenjang in a small fine-mesh strainer and submerge it in the simmering water, stirring gently until the paste is fully dissolved.
  3. Add the 4 oz (115g) sliced beef sirloin, 1/2 cup (60g) cubed potatoes, and 1/4 cup (40g) diced onions. Increase the heat slightly and simmer for 5–7 minutes until potatoes are fork-tender and beef is chestnut brown and reaches an internal temperature of 145°F (63°C); let the meat rest for 3 minutes after cooking.
  4. Stir in the 1 tsp (5g) gochugaru, 1 tsp (5g) minced garlic, and 1/2 cup (30g) sliced shiitake mushrooms. Add the 1 cup (150g) sliced zucchini and 5 oz (140g) cubed tofu.
  5. Simmer for an additional 3–5 minutes until the zucchini is translucent but still holds its shape.
  6. Turn off the heat and stir in the 2 stalks (15g) chopped green onions using residual heat to wilt them.