A trendy, rich version using unsweetened soy milk mixed into the broth for a creamy texture.
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In a small stone pot (ttukbaegi) or saucepan, heat the sesame oil over medium-low heat.
Add the minced garlic, the white parts of the green onions, and the gochugaru to the oil, stirring constantly for 1 minute to create a fragrant chili oil base without burning.
Add the pork belly or shrimp to the pot and sauté until the protein is mostly cooked through.
Pour in the anchovy broth and soy sauce, bringing the mixture to a gentle simmer for 3 minutes.
Carefully pour in the unsweetened soy milk and stir gently; do not let it reach a rolling boil to prevent the milk from curdling.
Scoop the soft tofu into the pot in large chunks, allowing it to heat through in the creamy broth for about 3-4 minutes.
Taste the broth and add a pinch of salt if needed, then garnish with the green parts of the green onions.
Crack a raw egg into the center of the boiling stew right before serving and stir it in for extra richness.
