Korean Tofu Soup

Instructions

1. Prepare the base
   Heat vegetable oil in a Korean earthenware pot (ttukbaegi) or heavy-bottomed pot over medium-high heat. Add ground pork if using and cook until no longer pink, about 3-4 minutes, breaking it up with a spoon.
2. Build the flavor
   Add diced onions and minced garlic to the pot and sauté until fragrant and translucent, about 2 minutes. Stir in the gochugaru (red pepper flakes) and gochujang (red pepper paste), cooking for another minute to release their flavors.
3. Create the broth
   Pour in the anchovy stock or chicken broth and add soy sauce. Bring to a boil, then reduce heat to medium and simmer for 5 minutes to allow flavors to meld. Add sliced mushrooms and continue to simmer for 3 more minutes.
4. Add the tofu
   Gently add the cubed silken tofu to the pot, being careful not to break it up too much. Simmer for 5 minutes until the tofu is heated through and has absorbed some of the flavors from the broth.
5. Finish the soup
   If using eggs, crack them directly into the simmering soup and let them cook for about 2 minutes for runny yolks or 3-4 minutes for firmer yolks. Drizzle sesame oil over the soup and sprinkle with chopped green onions.
6. Serve hot
   Carefully transfer the hot pot to the table (if using a ttukbaegi) or ladle the soup into individual bowls. Traditionally served with a side of rice and banchan (Korean side dishes). The soup should be bubbling hot when served.