Korean Soybean Sprout Stew

Rinse 200g of soybean sprouts and drain them well so the broth stays clean.

Cut 100g of tofu into 2cm pieces, then slice 1 stalk of green onion diagonally and keep it ready for the finish.

If using pork, add 100 g to the pot and cook over medium heat for 1 minute.

If omitting it, pour part of the 600 ml water into the pot first.

Add 1 tablespoon gochugaru and stir for only 30 seconds.

If omitting the pork, dissolve the gochugaru in the water already in the pot. In either case, add 1.5 tablespoons soup soy sauce and 1 tablespoon minced garlic.

If using pork, pour in all 600 ml water; if omitting it, add the remainder after the water already used.

Bring to a boil over high heat. Scrape the bottom once to loosen the seasoning and wait until the broth boils vigorously.

Add the soybean sprouts, cover the pot, and cook over medium heat for 5 minutes.

Do not lift the lid during this time, since steady steam reduces the raw smell and turns the stems slightly translucent.

Open the lid, add the tofu, and simmer for 2 more minutes without covering again.

Add the sliced green onion and turn off the heat when the tofu is tinted red and the sprouts are still crisp.