Sundubu Chigae

Rinse the anchovies and kelp under cold water, then combine them in a pot with 6 cups of water. Bring to a boil over high heat for 10 minutes, then strain the broth through a fine sieve, discarding the solids.

Cut the pork into small bite-sized pieces and roughly chop the kimchi, squeezing out excess liquid to prevent the stew from becoming too watery.

Clean the clams by rinsing them under cold running water and scrubbing the shells gently with a brush.

Heat 1 tablespoon of oil in a large heavy-bottomed pot or clay cooking vessel (ttukbaegi) over medium-high heat. Add the chopped onion and cook for 2 minutes until it begins to soften.

Add the minced garlic and the prepared pork pieces to the pot, stirring constantly and cooking for 3 minutes until the pork is no longer pink.

Stir in the chili powder and red pepper powder, coating all ingredients evenly, then add the chopped kimchi and cook for 2 minutes to release its flavors.

Pour in the prepared anchovy-kelp broth and bring the mixture to a boil over high heat. Add the clams and cook for 4 minutes until they begin to open.

Gently cut the soft tofu into 1-inch cubes and add them to the pot without stirring, allowing them to warm through without breaking apart. Cook for 2 minutes.

Taste the stew and adjust the seasoning with salt and pepper as needed. The broth should be bold and spicy with a savory depth from the seafood.

Crack the egg directly into the center of the stew and reduce the heat to medium-low. Simmer for 2 minutes until the egg white is set but the yolk remains slightly runny.

Scatter the sliced scallions over the top of the stew just before serving. Bring the pot to the table in its vessel for an authentic presentation and serve immediately while still bubbling.