Cut the potatoes into a 1.5cm (just over ½") dice and pop them into a 20cm or 8" heavy-based saucepan.

Cut the onion in half, peel it and then cut it into a 1.5cm (just over ½") dice and chuck them into the pot.

Peel the carrot (if necessary), then cut it into rounds 3-4mm (just over ⅛") thick and add them to the pan.

Cut the chilli peppers into thin rounds and add them to the saucepan.

Cut the white parts of the spring onions into 1" lengths and finely shred the green parts, add the white parts to the pan and set aside the green parts.

Bash the garlic cloves with the side of a knife, peel off the papery skin, discard it and toss the garlic into the pan.

Crumble the stock cube into the pot and then pour over the water and give everything a stir.

Place the pan over a medium-high heat and bring it to a boil. Stir occasionally during this process, which should take around 6-8 minutes.

When the stock comes to a boil, reduce the heat to a simmer then stir in the doenjang soybean paste, add a lid and cook for 15 minutes.

Whilst the stock is simmering, slice the beef as finely as you can across the grain.

Cut the tofu into bite-sized pieces (roughly 25mm or 1" cubes).

Remove the lid from the pan, give everything a stir and add the chilli flakes, beef and tofu, stir again and simmer for 2-3 minutes.

Finely slice the radishes and add them to the pot with most of the spring onions (saving a few for garnish), then serve.