Korean Tofu Stew

Instructions

1. Prepare the base
   Heat vegetable oil in a stone pot or heavy-bottomed pot over medium-high heat. Add minced garlic and diced onion, sautéing until fragrant and translucent, about 2-3 minutes. Add the white parts of green onions and continue to sauté for another minute.
2. Cook the protein
   If using ground pork, add it to the pot and break it up with a wooden spoon. Cook until no longer pink, about 3-4 minutes. For a vegetarian version, skip this step or substitute with 1 cup of sliced mushrooms.
3. Add seasonings and kimchi
   Stir in gochugaru, gochujang, and soy sauce, mixing well to coat the ingredients. Add the chopped kimchi and cook for 2 minutes until aromatic, allowing the flavors to meld together.
4. Pour in the broth
   Add the anchovy stock or vegetable broth to the pot and bring to a boil. Reduce heat to medium and let simmer for 5 minutes to allow flavors to develop.
5. Add the tofu
   Carefully add the silken tofu in large chunks to the pot, trying not to break it up too much. Gently push the tofu down into the broth but don't stir vigorously. Let simmer for 3-4 minutes until the tofu is heated through.
6. Finish with eggs (optional)
   If using eggs, crack them directly into the stew, spacing them evenly. Cover the pot and simmer for 2 minutes until the egg whites are set but yolks are still runny.
7. Garnish and serve
   Drizzle sesame oil over the stew and sprinkle with the green parts of the sliced green onions. Serve immediately while hot, traditionally in the cooking pot with a bowl of steamed rice on the side.