Sauté the aromatics and meat

• Heat a pan and brown the bison meat.
• Add the garlic and onions and cook until softened.
• Stir in the kimchi and gochugaru and cook until fragrant.

Build the broth

• Pour in the dashi stock, water and kimchi juice.
• Stir in the chicken bone broth powder, soy sauce and soy bean paste.
• Bring to a simmer.

Add the tofu and mushrooms

• Add the tofu and enoki mushrooms.
• Simmer until the tofu is heated through.

Crack in the egg

• Crack the egg into the simmering stew.
• Cook until the egg is just set.

Finish and serve

• Scatter the green onions over the top.
• Serve hot.