Lingkan Reang
Boil dried anchovies and dasima in 2 cups of water for 7-8 minutes, then remove them.
Cut tomato into wedges and cabbage into bite-size pieces.
Add vegetables to the broth and bring to a boil.
Add sundubu (soft tofu), garlic, and seasoning, then boil for 3-4 minutes.
Lightly beat eggs, drizzle over soup, and let it set without stirring.
Add sesame oil, chopped scallions, and optional sesame seeds before serving.