Then add in 2.5 cups (625 ml) of Anchovy-Kelp Broth (or Rice Water).
Once the stew comes to a boil, add in the chopped onions + tofu cubes.
Next, add in the minced garlic (4 cloves worth).
Set a timer for 5 minutes ... and let it all boil together.
After 5 minutes, add in the block of Cheonggukjang (~120g).
Carefully stir the block into the stew and break it up - so there's no clumps.
Once it's well-mixed, add in the sliced Cheongyang Chili Peppers.
Now, add in the Gochugaru Flakes (1 teaspoon!) - this will bring an appetizing red tint to the stew.
Reduce the heat to a low - and let the stew boil together for another 5 minutes. (This final 5 minutes is when all the flavors come together).
After 5 minutes, turn off the heat. The stew is ready!
Give it a taste - and if it's slightly salty, add in a dash of water.
Make sure to serve the stew with a bowl of freshly cooked rice.