Prepare all ingredients by cleaning and chopping as needed.

Heat a pot and add 1 tbsp perilla oil and 1 tbsp minced garlic. Sauté until fragrant.

Add 200g beef short rib and stir-fry until the meat turns white.

Pour 1.5L anchovy broth into the pot and bring to a boil.

Add 2 tbsp soybean paste and 1 tbsp soy sauce. Stir well.

Add 1/2 head napa cabbage and boil on high heat for 5 minutes.

Reduce to medium heat and add 200g tofu, 1/2 stalk green onion, 2 green chilies, and 1 red chili. Cook for 1 more minute.