Korean Kimchi Beef Tofu Soup

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!