"For the porridge, add garlic to broth in a large pot and bring to a boil. Remove the garlic and add the carrots to the water, and cook for roughly 5 minutes. Add rice and green onions, and cook another 10 minutes, or until porridge reaches desired thickness.While the porridge cooks, prepare the beef. Combine 1/4 cup of the broth, soy sauce, hoisin, vinegar, sambal, and gochujang. Set aside. Add remaining stock to cornstarch and mix until smooth to create a slurry.Slice the beef on the bias and coat in cornstarch, plus salt and pepper to taste. In a medium skillet, heat oil on high heat and add the beef to the pan in a single layer. Fry for briefly, then add the peppers to the pan. Cook about 5 minutes, then add sauce mixture, and bring to a low boil. Slowly add the slurry to the mixture while constantly moving so no clumps form. Bring the mix to simmer and remove from heat after desired thickness of the sauce is achieved. Serve porridge in a bowl with sliced egg and topped with spicy beef."