- Ingredients:
- 1 Tablespoon oil
- 1 teaspoon sesame oil
- 100 grams pork belly – sliced
- 1/4 onion, diced
- 1/4 zucchini, quartered and sliced
- 2-3 oz baby bella mushrooms, sliced
- 1 green onion, chopped
- 2 green chili peppers, sliced
- 1 Tablespoon minced garlic
- 1 Tablespoon soup soy sauce (if you only have regular soy sauce, just increase the amount and taste as you go)
- 2 1/2 Tablespoons red pepper powder (gochugaru)
- 1 teaspoon sugar
- 1/4 teaspoon black pepper
- 1/4 teaspoon tuna extract (optional)
- 1 pack (500 ml) beef bone broth
- 2 packs silken tofu
- 1 egg
- Recipe:
- prepare all the vegetables first – cut and slice and dice them to easy-to-eat pieces
- slice the pork belly
- in a pot, heat the oil and sesame oil on medium-high heat
- add the pork belly and stir-fry until the outside is all cooked
- add all the vegetables from the onion to the garlic
- stir and cook until the onions are softened
- mix in the soy sauce, gochugaru, sugar, black pepper, and tuna extract
- when all the vegetables are coated and red, add the bone broth
- cover the pot and boil for about 5 minutes
- cut open the silken tofu and cut into giant pieces
- drop them into the stew and boil for another 5 minutes
- transfer to an earthenware pot (or just a regular smaller pot) and bring it to a boil in there
- drop in an egg and turn off heat
- serve hot and boiling! and break the egg yolk as soon as you serve it
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