Heat sesame oil in a stone bowl over medium-high heat and add minced garlic, stirring until fragrant.
Add pork belly slices and cook until beginning to brown, about 2 minutes.
Stir in gochugaru and gochujang, mixing well to coat the pork.
Pour in anchovy and kelp stock and bring to a boil.
Add clams, shiitake mushrooms, enoki mushrooms, onion, and zucchini. Simmer for 5 minutes.
Gently place soft tofu cubes into the stew without breaking them.
Add fish sauce and season with salt and white pepper. Simmer for 2 more minutes.
Create two small wells in the stew and crack raw eggs into them.
Top with scallions and serve immediately while bubbling hot.
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