Korean Soft Tofu Stew

Steps

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1. 1
   Prepare the broth: add the Korean broth packet and a small piece of kelp to a pot and heat gently over medium-low heat. (Kelp does not need to be washed; water can be used instead if no broth packet is available.)
   ≈0:16
2. 2
   Slice the Chinese chives into small pieces and set aside. If you don't have small green onions, use the leaves of the chives; slice finely for ease of use.
   ≈0:43
3. 3
   Prepare half an onion, diced finely so it dissolves more easily into the broth.
   ≈0:59
4. 4
   Mince the garlic and set aside.
   ≈1:14
5. 5
   Gather all sauce ingredients: fine Korean chili flakes (spicy), coarse Korean chili flakes (for color), 1 tbsp soy sauce, and sesame oil. You may choose just one type of chili flakes if preferred.
   ≈1:21
6. 6
   Add sesame oil to the pot and heat until it bubbles (test temperature by adding a small piece of Chinese chive). Add all the chives and stir-fry briefly.
   ≈2:24
7. 7
   Add the ground pork to the pot and break it up with the spatula, stirring until the surface turns white. The meat will initially release liquid; continue cooking until the bottom of the pot is dry and the meat appears crispy on the surface.
   ≈2:40
8. 8
   Add the diced onion and stir-fry until translucent. Season with minced garlic, a pinch of salt, and black pepper, continuing to cook until fragrant.
   ≈3:13
9. 9
   Increase heat slightly and cook until the meat develops a light caramel on the surface. Pour 1 tbsp soy sauce around the pot bottom and stir-fry until the sauce coats the meat evenly and the pan is dry.
   ≈3:28
10. 10
    Turn off the heat and add the Korean chili flakes. Stir gently off heat to avoid burning, until everything is well combined and the sauce base has deepened in color.
    ≈3:58
11. 11
    Pour the prepared broth into the pot. Break the soft tofu into chunks with your hands or a spoon and add to the broth.
    ≈4:31
12. 12
    Turn the heat back on and bring to a boil. Gently add the clams. Stir gently and cook until the clams open.
    ≈4:56
13. 13
    If adding an egg, place it in a spoon over the broth and cook until half-set. Optionally add red chili pepper and drizzle with sesame oil for extra aroma.
    ≈5:24
14. 14
    Serve the tofu stew in a bowl with hot broth and garnish with Chinese chives. Pair with hot rice and mix the egg yolk throughout.
    ≈6:05