Ingredients

Method

1. 1. Build the Aromatic Base Heat sesame oil in a medium saucepan or Korean stone pot over medium heat. Add minced garlic and gochugaru, stirring constantly to prevent burning. The mixture should become fragrant and the oil will turn a beautiful red color.

   Watch for: garlic is fragrant and gochugaru sizzles gently

   Tip: Keep the heat moderate to avoid bitter, burnt garlic

2. 2. Brown the Protein and Vegetables Add ground pork, breaking it into small pieces with a wooden spoon. Cook until no longer pink, then add sliced onion, mushrooms, and scallion whites. Stir everything together, allowing the vegetables to soften slightly.

   Watch for: onions become translucent and mushrooms release their moisture

3. 3. Create the Broth Pour in chicken stock, water, soy sauce, and fish sauce if using. Bring the mixture to a rolling boil, then reduce heat to maintain a gentle simmer. The broth should have a lovely red color from the gochugaru.

   Watch for: broth bubbles vigorously then settles to gentle bubbling

4. 4. Add Tofu and Finish Carefully spoon the soft tofu into the simmering broth in large chunks, trying not to break it up too much. If using an egg, crack it directly into the stew. Simmer gently until heated through, then garnish with scallion greens.

   Watch for: tofu is warmed through and egg white is just set if using