Ingredients

Serves 2

• 1 tube soon tofu (11 oz)
• 3 cloves garlic (minced)
• 1/4 onion (diced)
• 2 tbsp sesame oil
• 1/2 lb pork shoulder (cubed)
• 1 tbsp gochugaru (Korean pepper flakes)
• 1 tbsp gochujang (Korean pepper paste)
• 1 tbsp fish sauce
• 1 cup Kimchi (diced)
• 1 egg
• 1/4 cup green onion (sliced)
• 1 anchovy stock pouch (sold at Korean grocery stores, I used Mom’s Story Anchovy Soup/Stock Pouch)

Procedure

1. In a small pot, start to bring 3 cups of water to boil. Once boiling, add your anchovy stock pouch and let simmer for 5 mins.

2. While waiting, in your clay pot, heat 2 tbsp of sesame oil over high heat.

3. Add your garlic and onion and stir until fragrant - 1 to 2 mins.

4. Add your sliced pork shoulder and cook until no longer pink - 2 mins.

5. Add your sliced Kim chi. Then add your anchovy stock from the small pot (discard the anchovy soup pouch).

6. Add the gochujang and fish sauce. Lower the heat to simmer and cook for 30 mins uncovered.

7. After 30 mins, add your gochugaru. Stir. Then add your soon tofu gently. Avoid breaking the tofu too much.

8. Add your egg into the soup and allow it to cook for a few minutes. Top with green onions.

9. Serve with rice! 🍚🥢