Korean Spicy Tofu Stew

Instructions

1. Prepare the base
   Heat vegetable oil in a medium-sized pot or Korean earthenware pot (ttukbaegi) over medium heat. Add the onions and cook until translucent, about 3 minutes. Add the garlic, ginger, and white parts of the green onions, and cook for another minute until fragrant.
2. Add the protein
   If using meat, add it to the pot and cook until it's no longer pink, about 2-3 minutes. If using seafood, set it aside to add later.
3. Create the broth
   Add the gochugaru, gochujang, and soy sauce to the pot and stir for 30 seconds until fragrant. Pour in the anchovy stock or vegetable broth and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes to allow the flavors to meld.
4. Add tofu and seafood
   Carefully add the tofu cubes to the stew, trying not to break them. If using seafood, add it now. Simmer for about 5 minutes until the seafood is cooked through and the tofu has absorbed some of the broth's flavor.
5. Finish the stew
   If using an egg, crack it into the center of the stew. Cover and cook for another 2 minutes until the egg white is set but the yolk is still runny. Sprinkle the green parts of the green onions over the top.
6. Serve hot
   Serve the stew immediately while bubbling hot, directly in the cooking pot if using a ttukbaegi. Traditionally served with a bowl of rice and various Korean side dishes (banchan).