Stir-fry the beef with minced garlic and gochugaru in a pot
Add doenjang (soybean paste) and mix well with the beef
Pour in 1.2L of water and add the stock cube
Bring to a boil and add the blanched napa cabbage or radish greens
Simmer until the flavors are well combined
Season with anchovy fish sauce to taste
Garnish with green onions and cheongyang chili peppers
Serve hot over rice
