How to Make BBQ Restaurant Style Soybean Paste Stew

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   1. Sautéing the Pastes Add one spoon of oil to a pot [00:17]. Add 2 spoons of doenjang, 1.5 spoons of ssamjang, 0.5 spoon of gochujang, and 1 spoon of red chili powder [00:27]. Sauté the paste mixture over low heat for 1 minute to develop depth without burning the powder [00:35].

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   2. Preparing the Broth Pour in 500ml of water and bring to a boil over high heat [00:43]. Add 1 tablespoon of beef Dashida to achieve that signature savory restaurant flavor [00:49].

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   3. Vegetable Prep and Initial Boil Cube the onion and slice the zucchini, green onion, and Cheongyang chili [00:52]. Once the broth boils, add the vegetables into the pot, reserving half of the green onions and chilies for a final garnish [01:11].

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   4. Finishing Touches When the vegetables are mostly cooked, add half a block of cubed tofu [01:21]. Boil for one more minute, then add the reserved green onion, chili, and enoki mushrooms on top for a beautiful presentation before serving [01:25].