Prepare ingredients: Drain the soft tofu. Slice the pork belly. Chop the kimchi. Dice the onion. Separate the white and green parts of the green onion, then chop. Mince the garlic.
Heat sesame oil in a pot over medium heat. Add the white parts of the green onion, minced garlic, and diced onion. Sauté until fragrant, about 2 minutes.
Add the pork belly and cook until it is browned, about 3-4 minutes.
Stir in the chopped kimchi and Korean chili flakes. Sauté for another 2-3 minutes until the kimchi is slightly tender and fragrant.
Pour in the water (or anchovy broth), soy sauce, fish sauce, and sugar. Bring the mixture to a boil.
Gently scoop large chunks of the soft tofu into the boiling stew. Add the shelled clams.
Reduce the heat to medium-low and simmer for 5-7 minutes to allow the flavors to meld.
Taste the stew and adjust seasoning if needed (add more soy sauce or chili flakes to your preference).
Just before serving, crack an egg directly into the hot stew. Garnish with the green parts of the green onion. Serve immediately and enjoy hot.
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