Spicy Soft Tofu Stew with Beef (Gogi Sundubu-jjigae)

Remove the heads and guts from the large dried anchovies.

Peel and thinly slice the Korean radish.

Place the prepared anchovies, dried kelp, and sliced radish into a stock pouch.

Put the stock pouch in a pot with 8 cups of water. Bring to a boil over medium-high heat and cook for 30 minutes.

Chop the onion, cut the green onions into chunks, and mince the garlic.

Cut the beef into very small pieces.

In a small bowl, combine hot pepper flakes, sesame oil, and ground black pepper. Mix well to create a paste.

Heat cooking oil in a pot. Add the prepared onion, green onion, and garlic, and sauté for a couple of minutes until fragrant.

Add the chopped beef and stir-fry until it's thoroughly cooked.

Add 2 cups of the prepared anchovy-kelp stock. Bring to a boil and cook, covered, over medium heat for 7 minutes.

Season the stew with fish sauce and salt.

Add the soft tofu and the seasoning paste to the pot.

Gently break up the tofu with a spoon, cover, and cook over medium-high heat for another 3-4 minutes.

Optionally, transfer the stew to an individual earthenware bowl (ttukbaegi) for serving.

Bring the stew in the bowl to a boil on the stove, then crack an egg into the center.

Garnish with a spoonful of the leftover seasoning paste for extra color and flavor. Turn off the heat and serve hot with rice.