- 6 oz thinly sliced beef brisket
- 1/2 medium size yukon gold potato, cut into 1/2-inch cubes
- 1/4 to1/2 large onion, cut into 1/2-inch cubes
- 3 cups water
- 1 cube beef bouillon orKorean beef bouillon, dashia
- 3 tbsp doenjang, Korean soy bean paste
- 1 tbsp gochujang, Korean red pepper paste (if you want mild, just substitute to doenjang)
- 1 tsp gochugaru, korean red pepper flakes
- 1/2 block of soft tofu, cut into 1-inch cubes
- 2 cloves garlic, chopped
- 2 to 3 green onions, chopped
- 1 serano chili, sliced
- Heat a minute size pot over medium high heat; add beef and sauté until it release its fat, about 2 to 3 minutes. Add potato and onion into the pot and sauté 1 to 2 minutes more.
- Pour water and add bouillon, doenjang, gochujang and gochugaru. Mix well until everything is well combined and no chunks of the doejang or gochujang. Bring it to boil.
- Add tofu and bring back to boil. Keep boil for 6 to 8 minutes or until the potato is fully cooked.
- Add chopped garlic, green onions and chili. Remove from heat and serve immediately with bowl of warm cooked rice and other Korean side dishes as you like. Enjoy!