To make anchovy stock, remove the gut from anchovies and soak them in water for 20 minutes. Bring to a boil over medium heat and let boil for 10 minutes. Remove anchovies and set the broth aside.
In a small bowl, combine the gochugaru (Korean red pepper powder) with the sesame oil. Set aside.
In a clay pot or a soup pot, heat the canola oil over medium heat. Add the onions and garlic and cook until fragrant and soft, making sure to cook them on medium heat in order to not brown them. Add the kimchi and cook until kimchi is soft, about 3-5 minutes.
Add the anchovy broth and soy sauce into the pot and bring to a boil. Once it is boiling, add the gochugaru and sesame oil mixture into the pot and mix well. Bring back to a boil.
Add the soft tofu into the stew and break it into smaller pieces using a spoon or spatula. Let cook and once the stew comes back to a boil, add the enoki mushrooms and let cook on the stove for about 30 seconds.
Add an egg into the stew and remove from heat while still boiling. Top with some chopped green onions and serve with a bowl of white rice.