Thick Soybean Paste Stew with Vegetable Wraps (Gang-doenjang)

Steps

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1. 1
   Heat your earthenware pot (or any pot) over medium-high heat. Add the beef and seafood mixture, minced garlic, and clam. Drizzle with vegetable oil and stir continuously until the beef is no longer pink, about 5 minutes, to build a flavorful broth base.
   ▶ ≈2:23
2. 2
   While stirring, cut the peeled potato and onion into small pieces, seed and chop the green chili pepper, and chop a small amount of zucchini.
   ▶ ≈3:17
3. 3
   When the potato begins to look slightly translucent, add 1 cup of water followed by half a cup of doenjang. Stir gently to mix the paste evenly throughout, cover the pot, and cook over medium-high heat for 10 minutes.
   ▶ ≈5:37
4. 4
   Once the stew begins to bubble and thicken, turn the heat up to high. Keep stirring so the starch from the potato releases and the mixture becomes even thicker and more concentrated.
   ▶ ≈7:13
5. 5
   When the desired thickness is reached, turn off the heat. Finish by adding the chopped squash flower and fresh green onion, gently folding them in.
   ▶ ≈7:54
6. 6
   Serve the thick soybean paste stew alongside fresh lettuce wraps (such as green or red lettuce) and multigrain rice. Place rice and a spoonful of the stew on a lettuce leaf, wrap it into a bite-sized parcel, and enjoy the salty, slightly sweet, and deeply savory flavors together.
   ▶ ≈8:36