Step 1

Prepare the ingredients. Slice the onion from root to tip into thin slices. Cut the pork into small pieces (about 1/2 inch cubes)

Step 2

Heat up a small pot over medium-low heat. Add the oil and onions and immediately stir vigorously to coat the onions with oil. Cook for 10 to 15 minutes, until the onions start to caramelize. Make sure to stir every few minutes and scrape off any browned bits stuck to the pot

Step 3

Once the onions are a bit caramelized, add the garlic and gochugaru and cook for 30 seconds, until fragrant. Add the kimchi and fry for 3 minutes

Step 4

Add the sesame oil and the pork. Cook for 5 more minutes, until the pork is cooked through

Step 5

Pour in the chicken stock and kimchi brine and raise the heat to medium. Bring to a boil, then cover and let simmer for 5 minutes. After 5 minutes, add the sundubu in large chunks (I usually divide the entire tube into 4 pieces) and salt, and cook uncovered for another 5 minutes. Try to avoid stirring too much at this point so you don't break the tofu

Step 6

Right before you turn the heat off, crack an egg into the pot. Remove from heat and garnish with chopped scallions. Serve hot with a side of rice!