A famous restaurant-style soybean paste stew simmered with rich soybean paste and doenjang, featuring beef tenderloin, zucchini, and tofu, seasoned with a bold, savory kick.

Pan-fry beef over low heat to draw out its rich oil, bring to a boil once, cool completely, then reboil to deeply infuse the flavor of doenjang into both the vegetables and meat—Baek Jong-won's secret technique for a profoundly flavorful jjigae.