Remove excess blood from the beef using a paper towel and cut it into bite-sized pieces.

Cut napa cabbage, tofu, and carrot into bite-sized pieces. Slice the onion, and chop the green onion and red chili. Slice the king oyster and shiitake mushrooms, and separate the enoki and oyster mushrooms into smaller portions.

In a pot, bring 2 cups of water to a boil.

Add the prepared beef to the boiling water, stirring with chopsticks to prevent clumping. Cook until the beef is no longer pink.

Add the seasonings (gochujang, doenjang, chili powder, sugar, minced garlic, and soy sauce) to the pot. Stir well to dissolve the seasonings and simmer with the beef.

Once the beef is cooked, remove it from the pot and set it aside.

Prepare additional broth by mixing 2 cups of water with 1/5 cup of soy sauce in a separate bowl.

Arrange the prepared vegetables and mushrooms neatly in the pot with the remaining broth.