Korean Kimchi Beef Tofu Soup | Beef Kimchi Jjigae

1. In a small pot, start to bring 3 cups of water to boil. Once boiling, add your anchovy stock pouch and let simmer for 5 mins.
2. While waiting, in your clay pot, heat 2 tbsp of sesame oil over high heat.
3. Add your sliced ribeye steak and cook until no longer pink - 2 mins.
4. Add your sliced Kim chi. Then add your anchovy stock from the small pot (discard the anchovy soup pouch).
5. Add the gochujang and fish sauce. Lower the heat to simmer and cook for 30 mins uncovered.
6. After 30 mins, add your gochugaru. Stir. Then add your soon tofu gently. Avoid breaking the tofu too much.
7. Add your enoki mushrooms. Add your egg into the soup and allow it to cook for a few minutes. Top with green onions.
8. Serve with rice! 🍚🥢