How to Make Grandma's Traditional Soybean Paste Stew

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   1. Base Preparation Grate the radish and put about two large spoonfuls into the pot [00:43]. Add two large spoonfuls of soybean paste to the grated radish [01:14]. Stir-fry and crush the soybean paste and radish together over the heat to deepen the flavor [01:21].

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   2. Boiling the Broth Pour in the rice water and add the prepared dried anchovies [01:38]. Bring the mixture to a boil. Note that aged homemade soybean paste tastes better when boiled for a longer time [01:50].

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   3. Adding Main Ingredients Cut the zucchini into bite-sized pieces and slice the white part of the green onion into large chunks [02:10]. Add the zucchini and green onion to the boiling pot [03:09]. Add half a tablespoon of red chili powder for a bit of spice [03:34]. Slice the tofu and add it to the stew [03:38].

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   4. Final Touches Slice the Cheongyang chili and add it to the pot [03:42]. Do not remove the foam that rises to the top, as it contains healthy nutrients from the beans; boil until the foam naturally subsides [03:47]. Garnish with sliced red chili for color and serve once fully boiled [04:15].