Uses minced chicken and gochugaru oil for a lighter protein alternative to beef.
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In a small pot or ddukbaegi, heat the vegetable oil over medium-low heat and add the gochugaru and minced garlic.
Stir-fry the chili flakes and garlic for 1-2 minutes until the oil turns red, being careful not to burn the flakes.
Add the minced chicken to the pot and cook until the meat is no longer pink and is well-coated in the chili oil.
Pour in the chicken broth and soy sauce, then bring the mixture to a steady boil over medium-high heat.
Carefully scoop large chunks of the soft tofu into the boiling broth, keeping the pieces relatively large.
Allow the stew to simmer for 5 minutes so the tofu absorbs the spicy flavors of the chicken base.
Crack an egg into the center of the boiling stew and add the chopped green onions.
Drizzle with sesame oil and serve immediately while bubbling hot with a side of steamed rice.
