Peel the tough skin from the Swiss chard stems if necessary, then wash thoroughly in cold water and chop into bite-sized pieces.

Clean the oyster mushrooms, remove the base, and tear into strips. Slice the green onion, red chili, and green chili. Mince the garlic.

Boil 1.4L of rice water in a pot. Add the dashi stock pack and shiitake mushroom stems, then simmer for 15 minutes.

Remove the dashi pack and mushroom stems. Dissolve 2 tbsp of doenjang using a sieve for easier mixing.

Add 0.5 tbsp of gochujang and mix well.

Add the chopped Swiss chard to the boiling broth and cook for 10 minutes until softened.

Add the oyster mushrooms and cook for another 5 minutes.

Add 1 tbsp of minced garlic and skim off any foam from the surface.

Taste the soup and adjust seasoning with salt or more doenjang if needed. Add sliced green onion, red chili, green chili, and 1 tsp of chili powder.