Remove excess blood from beef brisket using paper towels.

Cut vegetables into appropriate sizes.

Add soybean paste and red chili paste to a clay pot in a 2:1 ratio.

Use rice water, anchovy stock, or plain water as the soup base.

Add potatoes first and let them cook until tender.

Once boiling, add onions and zucchini.

Add diced tofu once the vegetables are cooked.

Add beef brisket slices one by one into the pot.

Add chopped green chili peppers and enoki mushrooms for garnish.