Make the chili oil base

• Heat the sesame oil in a pot and add the gochugaru.
• Stir over low heat until the oil turns red and fragrant.

Brown the pork and aromatics

• Add the pork belly and fry until it starts to brown.
• Stir in the onion and garlic and cook until softened.
• Add the kimchi and gochujang and fry until the kimchi smells sweet.

Build the broth

• Pour in the anchovy stock and the soy sauce.
• Bring to a boil and let it simmer so the flavors come together.

Add the tofu and egg

• Spoon in the soft tofu in large chunks and simmer gently without stirring too much.
• Crack the eggs on top, cover and cook until the whites are just set.

Finish and serve

• Season with salt to taste.
• Scatter the green onion over the top and serve bubbling hot with rice.