Spicy Soft Tofu Stew with Beef

Steps

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1. 1
   Prepare the broth. Add 8 cups of water to a pot with the cleaned dried anchovies, kelp, and sliced radish. Simmer over medium-high heat for about 30 minutes. Strain and set aside 2 cups of the broth.
   ▶ ≈0:52
2. 2
   Heat 1 tablespoon of oil in another pot and sauté the onion, green onion, and garlic for 2–3 minutes until fragrant and softened.
   ▶ ≈6:24
3. 3
   Add the minced beef and stir-fry until fully cooked and browned.
   ▶ ≈7:04
4. 4
   Pour in 2 cups of the prepared broth and reduce heat to medium. Simmer for about 7 minutes.
   ▶ ≈7:38
5. 5
   Season with 2 tablespoons of fish sauce, 0.5 teaspoon of salt, and add the soft tofu along with most of the red pepper mixture (reserve some for final adjustment). Cover and simmer over medium-high heat for 3–4 minutes.
   ▶ ≈8:16
6. 6
   Transfer to a stone pot over heat until it begins to bubble. Crack 1 egg into the pot and cover. Cook until the egg whites are set but the yolk remains runny.
   ▶ ≈9:10
7. 7
   Adjust the spice level by adding more of the reserved red pepper mixture if desired. Serve hot in the stone pot with rice and side dishes.
   ▶ ≈10:00