Ingredients

• 500 g soft tofu (sundubu)
• 100 g ground pork
• 100 g oyster mushrooms
• 1 tbsp cooking oil
• 3 cups water (750 ml)
• salt, to taste
• 4 eggs
• 1 tbsp gochugaru (Korean red pepper flakes)
• 1 tbsp sesame oil
• 1 tbsp minced green onion
• 1 tsp minced garlic
• 1 tbsp guk-ganjang (soup soy sauce)
• 2 tbsp water

Instructions

1. Drain the soft tofu in a sieve, then break it into large pieces.
2. Tear the oyster mushrooms into small pieces.
3. Mix the gochugaru with sesame oil, then add the remaining seasoning ingredients to make the sauce.
4. Heat a pot, add the cooking oil, and stir-fry the ground pork with the seasoning sauce.
5. When the pork is cooked, add 3 1/2 cups water and bring to a boil.
6. Add the prepared soft tofu and oyster mushrooms, then simmer over low heat for about 10 minutes. Season with salt.
7. Divide into individual serving pots and crack one egg into each, cooking until only the whites are set. Alternatively, cook it in a large pot, add all the eggs beaten in, cook, and serve.