Ingredients
Directions
- 1
In a pot, add water, dried anchovies, and kombu.
- 2
Bring to a boil, then reduce heat and simmer for 20-30 minutes to infuse the flavors.
- 3
Cut the onion into thin slices.
- 4
Chop the green onions, separating the white and green parts.
- 5
Slice the pork belly thinly.
- 6
Heat vegetable oil in a hot pot or large saucepan over medium heat.
- 7
Add the pork belly slices and cook until they start to brown.
- 8
Add the sliced onions and the white parts of the green onions. Stir-fry until they become translucent and fragrant.
- 9
Stir in soy sauce, salt, gochugaru, and sesame oil. Mix well to coat the ingredients.
- 10
Pour in the prepared anchovy-kelp stock. Bring it to a boil.
- 11
Once boiling, reduce the heat to medium-low and let it simmer for about 20 minutes to develop flavors.
- 12
Carefully add the soft tofu into the pot, breaking it into chunks with a spoon.
- 13
Let the stew simmer for another 10 minutes to allow the flavors to meld together.
- 14
Crack the egg into the center of the bubbling stew. Let it cook for a few minutes until the egg white sets but the yolk remains runny.
- 15
Garnish with sesame seeds and chopped green onions.
- 16
Serve hot with steamed rice.
