Cut the vegetables into easy to eat pieces.

Finely shred the carrot.

Slice the leek diagonally.

Put the sesame oil and minced garlic in a pan.

Stir fry the thinly sliced beef offcuts until slightly cooked but not browned.

Add the water to the pan.

Simmer for about 10 minutes and skim off any scum that forms.

Add the bean sprouts, shredded carrot, sliced leek, Chinese garlic chives, Dashida, soy sauce, sugar, mirin, salt, pepper, gochujang, and red chili pepper powder to the pan in the listed order.

Adjust the spiciness by adding more chili powder and gochujang to taste.

Beat the eggs in a bowl.

Reduce the heat to low.

Slowly drizzle the beaten egg into the simmering soup.

Turn off the heat and cover the pan.

Let it sit for 1 minute to cook the egg.

Transfer the soup to serving bowls.

Serve hot with rice (gukbap) and kimchi or Korean nori seaweed.