Remove excess blood from 100g beef brisket using a paper towel.

Marinate the beef brisket with 1/2 tbsp soy sauce, 1/2 tbsp minced garlic, 1/3 tbsp sugar, and 1/3 tbsp sesame oil. Let it sit for 10 minutes.

In a pot, add 400ml rice water and 2 tbsp soybean paste (doenjang). Strain the paste through a sieve for a smoother broth, and bring to a boil over high heat.

Add 1/3 tbsp red chili paste (gochujang) and dissolve it evenly in the broth.

Once boiling, reduce to medium heat and add 80g zucchini and 40g mushrooms. Let it simmer for 10 minutes.

Skim off any foam that forms on the surface for a clearer broth.

Add the marinated beef brisket and stir gently to separate the pieces. Cook for an additional 3 minutes on medium heat.