Prepare the aromatics

• Chop the onion and scallions.
• Mince the garlic.

Make the chili paste

• In a bowl, mix the gochugaru, Korean soup soy sauce, fish sauce, garlic, salt and black pepper into a paste.

Sauté the beef and aromatics

• Heat the neutral oil in a pot over medium heat.
• Add the onion and scallions and cook until softened.
• Add the sliced beef and cook until no longer pink.

Build the stew

• Stir the chili paste into the pot and cook briefly until fragrant.
• Pour in the beef bone soup and bring to a boil.

Add the tofu and simmer

• Spoon in the sundubu tofu, breaking it into large chunks.
• Simmer gently until the tofu is heated through and the broth is flavorful.

Serve

• Ladle the stew into bowls and serve hot with rice.