Wendell's Soft Tofu Stew

I'm very partial to soups and this one was very tasty.  Wendell got the recipe from here. 

Ingredients

• 1 package (11 ounces) soondubu, 순두부 (extra soft/silken tofu)
• 2 ounces beef or pork (rib eye, sirloin, pork loin, or pork belly)
• 1/3 cup thinly sliced kimchi
• 1 scallion, finely chopped
• 1 teaspoon red chili pepper flakes (gochugaru)- add more for a spicier stew
• 1 teaspoon sesame oil (use a little more if using more gochugaru)
• 1 teaspoon minced garlic
• 1/2 teaspoon saewujeot, 새우젓 (salted shrimp) or salt
• pinch black pepper
• 1 cup anchovy broth* (or other broth or water)
• 2 to 3 tablespoons juice from kimchi
• 1 egg (optional)

Instructions

• 1
  Cut the meat and kimchi into small thin strips. Add the kimchi, meat, red chili pepper flakes, garlic and sesame oil to a small pot, and place it over medium heat. 
• 2
  Stir-fry until the meat is almost cooked and the kimchi is soft, 3 - 4 minutes. 
• 3
  Pour in the broth (or water) and juice from the kimchi. Bring it to a boil, and continue to boil for 3 - 4 minutes. Skim off the scum. 
• 4
  Add the soft tofu in big chunks. Stir in the salted shrimp or salt to taste (start with 1/4 teaspoon) and black pepper. Cook for 4 -5 minutes. Add the chopped scallion right before turning the heat off. If desired, crack an egg into the stew while it’s still boiling hot.
  
  
  *For anchovy broth, boil about 5 or 6 medium dry anchovies and 1 3-inch square dried kelp in 2 cups of water for 10 minutes.

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