Heat a medium sized clay pot or heavy bottomed saucepan over medium heat. Add the vegetable oil and gochugaru, stirring gently to create a chili infused oil. This step releases the smoky and spicy aroma essential to Sundubu Jjigae. Be careful not to burn the chili flakes.

Add the minced garlic and chopped onion to the pot, stirring until they become fragrant and slightly translucent. Then, add the thinly sliced pork belly or beef. Drizzle in sesame oil for a rich, nutty flavours. Stir fry the meat until browned, ensuring even cooking.

Season the meat with soy sauce and mix well, allowing the flavours to develop. Pour in the anchovy or beef stock (or water) and bring it to a gentle boil. This forms the flavourful base of the stew.

Once the stock is boiling, add the diced zucchini and chopped kimchi. Stir gently to combine, allowing the vegetables to soften and the kimchi to release its tangy, spicy flavour into the broth.

Lower the heat to medium and carefully add the chunks of soft tofu. Use a spoon to gently break the tofu into smaller pieces if preferred. Avoid stirring too vigorously to maintain the tofu's delicate texture.

Taste the broth and adjust the seasoning with salt and pepper as needed. Allow the stew to simmer for 5–7 minutes to let the flavours meld. If you prefer a spicier stew, add an additional teaspoon of gochugaru.

Crack an egg directly into the bubbling stew and let it poach gently. Sprinkle the sliced scallions over the top for a burst of freshness and colour. Cover the pot for 1–2 minutes to finish cooking the egg.

Serve the Sundubu Jjigae immediately in the pot to retain its heat, accompanied by steamed white rice. Garnish with additional scallions if desired. For an authentic experience, pair with side dishes such as kimchi or pickled radish. Encourage diners to mix the poached egg into the stew for a silky texture and enhanced flavours.