Sear a nice ribeye on both sides, just to brown. set aside and slice the beef very thin after it cools. In the same pan, cook an onion with the anchovy to brown, add some mushroom and zucchini. Add in a quart of beef stock and a quart of water. stir in 1/4 cup of soybean paste and a tablespoon of gochujang. Add in a diced potato. Simmer until the potato is tender. Add tofu and simmer another 2 minutes. Remove from heat and add in the beef. The heat from the soup will finish cooking the beef. Garnish with chopped scallions and sliced chiles. The store didn't have thai chiles so I used habaneros.