Infused with Gochujang and Gochugaru for a distinct Korean smoky-sweet heat.
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Heat the vegetable oil in a large wok or skillet over medium-high heat.
Add the ground meat and cook until browned, breaking it into small crumbles with a spatula.
Stir in the garlic, ginger, and Gochugaru, sautéing for 1 minute until fragrant and the oil turns red.
Add the Gochujang and soy sauce, stirring constantly to incorporate the paste into the meat mixture.
Pour in the broth and bring to a gentle simmer for about 3 minutes to meld the flavors.
Carefully slide the tofu cubes into the sauce, stirring very gently to avoid breaking the delicate pieces.
Slowly pour in the cornstarch slurry while stirring, and cook until the sauce thickens to a glossy consistency.
Remove from heat, drizzle with sesame oil, and garnish generously with chopped green onions.
