Korean Spicy Tofu Soup

Instructions

1. Prepare the broth base
   Heat vegetable oil and sesame oil in a large pot or Korean earthenware pot (ttukbaegi) over medium heat. Add minced garlic and ginger, sautéing until fragrant, about 1 minute. Add ground pork and cook until no longer pink, breaking it up as it cooks.
2. Create the spice mixture
   Add gochugaru (red pepper flakes) and gochujang (red pepper paste) to the pot, stirring constantly for about 30 seconds until the spices become aromatic. Be careful not to burn the spices as they can become bitter.
3. Build the soup
   Pour in the seafood or anchovy broth and bring to a boil. Add soy sauce and fish sauce, then reduce heat to a simmer. If using clams or mussels, add them now and cook until they open, about 3-4 minutes. Discard any that don't open.
4. Add the tofu
   Gently add the cubed silken tofu to the pot, being careful not to break it up too much. Simmer for 2-3 minutes until the tofu is heated through. Taste the broth and adjust seasoning if needed.
5. Finish with eggs
   Create small wells in the soup and crack an egg into each one. Cover the pot and simmer for 2 minutes until the egg whites are set but the yolks are still runny, or longer if you prefer fully cooked eggs.
6. Garnish and serve
   Remove from heat and sprinkle with sliced green onions. Serve immediately in the cooking pot or ladle into individual bowls. Traditionally served with a side of rice and banchan (Korean side dishes).