Finely chop the onion and chili pepper, removing seeds from the chili.

Heat a pan and cook the beef brisket until browned. Season with salt and pepper.

In the same pan, heat olive oil and sauté minced garlic until fragrant.

Add chopped onion and rice to the pan and cook until the rice becomes semi-transparent.

Gradually add chicken stock, stirring continuously, and cook the rice until tender.

Mix in doenjang, cooking wine, and fresh cream. Simmer over medium heat until thickened.

Add chopped chili pepper and season with salt and pepper to taste.