Instructions: Slice the beef into thin strips. Cut the red snapper into 1 1/2-inch squares. Cut the cabbage into 1 1/2-inch squares, the bean cake into 1-inch squares and the scallions into 2-inch lengths. Slice the mushrooms in half.

Arrange the cabbage on the bottom of the pot, then add the cut ingredients. Pour the broth over all. Stir in the kochu chang and boil vigorously for 15 minutes. Stir in 2 slightly beaten eggs just before serving.

This recipe yields 4 to 6 servings.

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