Take the mushroom out of soaking water and chop into small pieces. Reserve 1-1/2 cups of soaking water and set aside.
In a small bowl, combine beef, 1/2 tablespoon Korean soy sauce for soup, 1 teaspoon of minced garlic, and sesame oil. Mix well and set aside for 5 minutes.
Heat oil in a soup pot, add the beef and Korean chili flakes and saute the beef for about 2 minutes. Be careful not to burn the chili flakes.
Add the 1-1/2 cups of mushroom soaking water to the pot. Add the dried anchovies, onion, and the chopped mushrooms. Bring them to boil for 2-3 minutes.
Add the tofu, seafood and continue to boil over medium heat. Add the zucchini, fresh chili, and the remaining garlic. Season with the rest of Korean soy sauce for soup and anchovy sauce. Adjust the amount of seasoning according to your taste. Add salt and pepper in needed.
Sprinkle green onion at last and serve hot with rice