Heat the pot. Set a medium saucepan or small pot over medium heat. Add the neutral oil and sesame oil. When the oil shimmers, you’re ready.

Bloom the aromatics. Add garlic and ginger. Stir for 20–30 seconds until fragrant. Don’t let it burn.

Build the base. Add gochugaru and gochujang. Stir for 15–20 seconds to bloom the spices. The mixture will look like a red paste and smell toasty.

Deglaze and simmer. Pour in the broth and soy sauce, scraping the bottom to dissolve any browned bits. Add the onion and mushrooms. If using kimchi, stir it in now.

Add protein (optional). If you’re using pork, beef, or shrimp, add it and simmer for 3–4 minutes until just cooked. Skim any foam if you like a cleaner broth.

Add the tofu. Gently spoon in the soft tofu, breaking it into big chunks with your spoon. Keep the pieces large so they stay silky. Simmer for 4–5 minutes to heat through.

Taste and adjust. Add a pinch of salt if needed, or more soy sauce for depth. If you want extra heat, sprinkle in more gochugaru.

Finish with the egg. Crack an egg straight into the bubbling soup. Let it poach for 1–2 minutes for a runny yolk, or longer for a firmer set. Top with scallions and a few grinds of pepper.

Serve hot. Ladle into bowls. Serve with steamed rice and, if you like, a drizzle of sesame oil or a side of kimchi.