How to Make Beef Hanging Tender Soybean Paste Stew (Tosilsal Doenjang Jjigae)

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   1. Ingredient Preparation Trim the white membrane and connective tissue from the beef hanging tender [01:35]. Collect about 250g of small meat trimmings and sinew to use for the stew [03:04]. Slice the green onions into thin rounds, cut the tofu into small cubes, and chop the chives into 5cm lengths [05:03].

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   2. Creating the Beef Broth Base Add the meat trimmings to a stone pot (ttukbaegi) and stir-fry over high heat until the meat is deeply browned and develops a rich aroma [05:31]. Use a paper towel to blot out excess oil rendered from the meat [05:54]. Pour in water to submerge the meat and boil vigorously for at least 5 minutes to extract a deep beef flavor [05:58].

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   3. Simmering the Stew Stir in the soybean paste and 1 tablespoon of red pepper powder into the boiling broth, ensuring the paste is completely dissolved [06:07]. Add the chopped green onions and cubed tofu [06:11]. Allow the stew to simmer until the liquid reduces slightly and the broth becomes thick and savory [06:14].

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   4. Seasoning and Finishing Adjust the flavor by adding fish sauce, mirin, and an extra tablespoon of red pepper powder [11:55]. Add the chopped cheongyang chili for heat [12:09]. Top the stew with a generous handful of chives and a drizzle of perilla oil to add a nutty finish before serving [11:13].