Place pot on high heat. Then add-in 2 teaspoon of sesame oil and 1 teaspoon of vegetable oil
Once oil is hot, put meat pieces in. Stir until they get a slight sear.
Then toss in the Korean radish into the pot. Stir radish pieces until they become slightly translucent (~about 2 minutes)
Then place-in in the rice water (or anchovy broth). Wait until the pot come up to a boil again. Then dissolve the soybean paste into the stock.
Let the soup boil for 10 minutes. Sift-off the bubbles that form on the top of the soup
Place in all of your vegetables (except for the tofu)
Let it boil for another 10 minutes (or until all vegetable become soft)
Finally, put the tofu into the stew. Then add Minced Garlic (1 teaspoon), Korean chili flakes (½ teaspoon) and let it boil for 1 minute. Turn off heat and garnish with scallions.
Enjoy with a bowl of hot rice!