Prepare the beef brisket by thawing and portioning 160g.

Chop zucchini, onion, and potato into bite-sized pieces.

Slice green chili, green onion, and optionally red chili for garnish.

Cut tofu into small cubes for easier serving.

Pan-fry the beef brisket with 2 pinches of black pepper on medium heat.

Drain excess oil from the beef using paper towels.

Add the beef brisket to a pot with 700-800ml water and bring to a boil.

Mix in 2 tbsp soybean paste and stir well.

Add 0.5 tbsp red pepper paste and stir.

Add 1 tbsp minced garlic and diced potatoes, then simmer on medium heat.

Once boiling, add onion and zucchini, then continue simmering.

Add 1 tbsp red pepper powder and stir well.

Add tofu and shiitake mushrooms, then simmer until cooked through.