A hearty and tangy soybean paste stew made with a vegetable broth from grated radish and onion, stir-fried beef and shiitake mushrooms for richness, then simmered with soybean paste, kimchi, and tofu.

A restaurant-style cheonggukjang jjigae made refreshing and savory by simmering with sour kimchi, broth anchovies, and zucchini.