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Add dried anchovies, radish, kelp, and water to a pot.
Bring to a boil for about 10 minutes.
Reduce heat and simmer for 20 minutes.
Strain the stock to yield approximately 2 cups.
Mix Korean hot pepper flakes (gochugaru) and toasted sesame oil in a small bowl.
Heat a small pot over medium-high heat.
Add vegetable oil, onion, and garlic, and cook for 1 minute until fragrant.
Add pork and cook for about 3 minutes until no longer pink.
Add kimchi and ½ cup stock, cover, and cook for 7 minutes until bubbling.
Add salt and sugar to season the stew.
Add soft tofu, breaking it gently into chunks.
Spoon the chili oil mixture on top of the stew.
Crack an egg into the center and cook for 1 minute until bubbling.
Garnish with chopped green onion.
Serve hot with rice.
