- 1 teaspoon crushed garlic
- 1/2 teaspoon vegetable oil
- 1/2 teaspoon Korean red pepper powder
- 1/4 pound ground beef
- 21 ounces soft tofu
- 1 1/3 cups water
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 egg
- 3 green onions, chopped
- Place a clay pot over medium-high heat. Add garlic, oil, and red pepper power; cook and stir until fragrant, about 2 minutes. Stir in ground beef; cook until browned, 3 to 5 minutes.
- Scoop tofu into the pot using a spoon. Add water, salt, and pepper. Bring to a boil; reduce heat and simmer for 5 minutes.
- Crack egg into the center of the pot. Sprinkle green onions over the soup. Simmer until egg starts to set, about 3 minutes.