Spicy Shrimp and Soybean Sprout Stew

Bring half a cup (120ml) of water to a boil with 1 tablespoon (19g) anchovy fish sauce and 3 tablespoons (10g) Korean chili powder.

When the sauce starts boiling, add the green part of green onion, 8 thawed shrimp (100g), (3 slices (45g) beef brisket, 70g enoki mushrooms), and simmer.

When the shrimp are fully cooked, add 120g soybean sprouts and continue to boil.

Once the soybean sprouts are cooked, add the starch water to adjust the thickness.