Gochujang Beef Stew

Steps

1. Cut 400g of beef into nice size pieces.
2. Peel off the skin and cut potatoes into bite-sized pieces.
3. Cut about 300g of zucchini into bite-sized pieces.
4. Cut one large onion and five stocky mushrooms into bite-sized pieces.
5. Get some firm tofu (about 300g) and cut it into nice little cubes.
6. Smash five bulbs of garlic and finally chop them, then thinly slice two or three green onions (keeping the whites separate from the greens).
7. Make a seasoning paste in a small container by adding: 3 tbsp Gochujang, 1 tbsp soy sauce, 1 tbsp fish/oyster sauce, 1 tsp sugar, 2 tbsp Korean chili pepper flakes, 1 tbsp Korean beef stock powder, a few shakes of black pepper, and mixing well.
8. Add 1 tablespoon of oil in a pot and heat it over medium-high heat.
9. Once the oil is hot, add in your beef and cook for about 6 minutes until the fat has rendered out.
10. Reduce the heat to low. Add the garlic, white parts of the green onions, and the seasoning paste. Sauté for about 2 to 3 minutes with the beautiful fat from the beef and all aromatics.
11. Once you can see some chili oil here and there, add six cups of rice water and bring it to a boil.
12. Add the onions, potatoes, and mushrooms to the boiling liquid. Boil for about 12 minutes over medium-high heat until the potatoes are cooked.
13. Reduce the heat to medium and then add the tofu, zucchini, chili peppers (if using), and green onion greens. Cook for another 10 minutes until the zucchini is tender.
14. Give it a quick taste and add some salt to taste if needed.
15. Finish by adding red chilies and green onions.