Prepare all the ingredients.

Boil water with the anchovy broth pack to create a base stock.

Dice the onion into small cubes and finely chop the chili.

Prepare a handful of thinly sliced beef brisket.

Once the broth is ready, remove the anchovy pack.

Add minced garlic, soybean paste, and red chili paste to the broth.

Add the diced onion and chopped chili to the broth.

Add red chili powder and the beef brisket to the pot.

Bring the stew to a boil, then reduce to low heat and simmer for 20 minutes.