Soondubu jjigae (soft tofu stew)

For stock:

12 dried anchovies, 1/3 cup of kept, 1small onion, 5 cloves of garlic, 3 shiitake mushroom 

1. Pour 5 cups of water into a pot and add 12 dried anchovies after removing intestine part.
2. Add half onion, some dried kelp (about 1/3 cup), 3 dried shiitake mushrooms, 5 cloves of garlic and boil it over high heat.
3. Approximately 10 minutes later, lower the heat to low medium heat and boil it for another 20 minutes. Set aside the stock. 

Prepare to make tasty Soon du bu:

• 100 grams of beef, 1 cup of mixed seafood, 3 shrimp
• 2 green onions, 1 jalapẽno 
• 2-5 tbs of hot pepper flakes (*tip: 2 tbs—mild, 3 tbs—medium, 4 tbs—hot, 5 tbs (1/4 cup)—suicidal hot ! : )
• 1 tsp olive oil, 1 tsp sesame oil, 2 tubes of soon du bu (soft tofu)
• 2 tbs of fish sauce, and 2 eggs
•  mushrooms from the stock and chop them into small pieces.

1. Heat your earthen ware (or ceramic pot) on the stove and put 2 ts of olive oil.
2. Slide 100 grams of beef and put it into the pot and stir it.
3. Add the chopped shiitake mushroom and stir it.
4. Add 2 tbs – 5 tbs (1/4 cup) of hot pepper flakes and keep stirring for 1 minute.
5. Pour 2 cups of the stock you made. It will be sizzling. Don’t be afraid! It’s just TOFU stew! : 
6. Add 1 cup of mixed seafood and 3 shrimp. 
7. Add 2 tbs of fish sauce.
8. Cut the 2 tubes of Soon du bu (soft Tofu) in half and squeeze it out into the pot and break the tofu with a spoon several times in the pot.
9. When it boils, add 2 chopped green onions and 1 green chili pepper.
10. Crack eggs and drizzle some sesame oil before serving.