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1
Red pepper -
2
Peanuts -
3
Pork (beef can also be used) -
4
Dongo Doenjang (or Scallion Companion Doenjang) 
5
Remove the stems of the red pepper and cut into small cubes (you can also use a plug board to insert it)-
6
Put oil in the pot (more oil). Dry the peanuts and set aside -
7
Cut the inner muscles into small dices (the size is as you like), stir-fry and set aside. -
8
Fry the peppers until cooked. -
9
Fry the pepper until the water is dry (the weight is about 2/3 of the initial value). -
10
After the peppers are fried, add the bean paste, diced pork, and peanuts, stir well together, and serve. -
11
Note: Never add water during the frying process. The oil should cover the ingredients after frying. Convenient for storage. If you have a heavy mouth, you can add more salt. -
12
It can be eaten with rice, can also be used to make sauce over water (or hot noodles), and can also be used to make miso soup. -
13
Put it in a crisper and store it in the refrigerator. It can be kept for 10-15 days.