Prepare vegetables by cutting potato, king oyster mushroom, zucchini, and onion into bite-sized pieces.

Marinate beef brisket with minced garlic, cooking wine, and black pepper. Mix well.

Mix soybean paste, chili paste, chili powder, and oligosaccharide to create the seasoning sauce.

Prepare anchovy kelp stock by boiling anchovies and kelp in water. Strain and set aside.

In a pot, stir-fry the marinated beef brisket until the color changes.

Add the chopped vegetables to the pot and stir well.

Add the seasoning sauce and reduce heat to low.

Pour in 2 cups of anchovy kelp stock and bring to a boil over high heat.

Add tofu and simmer on medium heat until the flavors meld together.