A legendary soybean paste stew restaurant's secret recipe recreated with generous portions of toshi-sal scraps, simmered thick and rich—perfect as a rice thief stew.

A rice-stealing gang-doenjang-jjigae that skips the fuss of stir-frying by combining vegetables and seasonings in an earthenware pot, simmering, then finishing with a can of tuna and perilla oil for extra richness.