Step 1
Cook the pork belly in a hot pot over medium-high heat until browned and the fat has rendered. Add the minced garlic and gochugaru, then stir-fry for 30 seconds until the chilli flakes turn a deep red colour.

Step 2
Add the kimchi and its juice, then cook for 1 minute until softened. Pour in the water, bring to a boil, and simmer for 3 minutes.

Step 3
Gently add the egg tofu in chunks to the broth. Crack the egg into the pot and cook for 1 minute for a runny yolk or up to 3 minutes for a firmer egg. Enjoy!