The BEST Korean Doenjang Jjigae You'll Ever Taste | My easy, restaurant-quality forever recipe

Tonight, I’m making one of my favorite Korean classics. Deonjang Jjigae stew. I’ve tried many recipes before but this one is hard to beat. I'm experimenting with a longer format and different angles to test out. Still learning. Still having fun :)
Recipe adapted from Hooni Kim’s cookbook, My Korea.
INGREDIENTS
4 cups dashi
¼ cup doenjang
1 Tbsp gochujang
1 Tbsp gochugaru (korean chili flakes)
5 minced garlic
2 Tbsp soy sauce
1 med onion
1 med zucchini
1 red pepper
½ lb beef brisket
½ lb silken tofu
½ bunch scallions
INSTRUCTIONS
1. Make anchovy kelp broth and bring to boil.
2. Whisk in doenjang and cook for 10 mins
3. Add gochujang for 5 mins.
4. Add gochugaru, garlic and soy sauce and simmer for 10 mins.
5. Add onions and zucchini and for 5 mins.
6. Add chili peppers, beef and tofu for 10 mins.
7. Enjoy.
MUSIC
Epidemic Sound
SUBSCRIBE
See what else I'm cooking up → bit.ly/patrickcho
LATE NIGHT KITCHEN
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Korean comfort food for your soul.