Spicy Shrimp and Bean Sprout Stew

Add 1 tablespoon (19g) anchovy fish sauce and 3 tablespoons (10g) gochugaru (Korean red pepper powder) to half a cup (120ml) of water and bring to a boil.

Once the sauce boils, add the green part of a scallion, 8 thawed shrimp (100g), (3 slices of beef brisket (45g), 70g enoki mushrooms), and boil.

When the shrimp are fully cooked, add 120g of bean sprouts and simmer.

Once the bean sprouts are cooked, add a cornstarch slurry to adjust the thickness.