Let’s get cooking! Here’s how to prepare this delightful stew.

Start by heating a pot over medium heat. If you're using anchovy or dashi broth, pour it in and let it come to a gentle simmer. This step is crucial because it sets the stage for all the flavors to blend beautifully.

Once the broth is bubbling, add the finely chopped yellow onion and minced garlic. Allow them to sweat for about 3-4 minutes until fragrant. The sizzling sound will invite everyone to the kitchen.

Now, toss in the sliced green chili, Gochugaru, and light soy sauce. Stir it well. You’ll notice that vivid red color emerging, and trust me, that’s a good sign!

Next, incorporate your choice of meat. I love the richness of pork belly, but marbled beef works just as well. Sauté everything together until the meat is just cooked through. This should take about 5-7 minutes.

It's time to introduce the star of the show. Gently add the silken tofu, breaking it into chunks as you carefully stir it into the pot. Then, add the shiratake mushrooms and enoki mushrooms, stirring them in gently to avoid breaking the tofu too much.

Bring the pot back to a simmer. Crack the whole egg directly on top without stirring. Cover the pot and let everything cook for another 5 minutes until the egg is softly poached.

Finally, drizzle the dish with toasted sesame oil and top it with chopped spring onion. Serve straight from the pot, and watch everyone’s eyes widen as the steam rises.