Korean Brisket Soybean Paste Stew

Cut the 120 g potato and 90 g zucchini into 1 cm thick bite-size pieces.

Dice the 70 g onion and 150 g tofu into spoon-friendly cubes, then thinly slice the hot green chili.

Pour 700 ml rice-rinsing water into a pot and dissolve 2 tablespoons soybean paste through a strainer.

Set over medium heat and stir along the bottom until the paste disperses and the broth starts to boil.

Add the potato, onion, and 1 teaspoon minced garlic, then simmer over medium-low heat for 7 to 8 minutes.

Keep the bubbling steady but not harsh, until the potato edges look slightly translucent.

Add the zucchini and tofu, then simmer for another 3 to 4 minutes.

Stir by nudging from the edge of the pot so the tofu stays intact while the broth seasons it.

Separate the 130 g brisket slices and add them without clumping, then add the hot green chili.

Simmer only 2 to 3 minutes, just until the meat changes color and its fat enriches the broth.

Turn off the heat when a chopstick slides easily into the potato.

Do not keep boiling after the brisket is cooked, or it can toughen, and serve the stew hot with rice.