Homemade Soft Tofu Stew Paste & Chili Oil

Slice the white parts of two large leeks. Make sure to remove the inner core, as it can make the oil thick.

Pour the cooking oil into a pot.

Add the sliced leeks to the oil and fry over low heat to infuse the oil with the leek's aroma.

Turn off the heat completely and add the red pepper powder. Mix it in carefully, ensuring it doesn't burn or splash.

Let the mixture sit for about 20 minutes, then strain it through a coffee filter to get a clear and clean chili oil.

Finely chop two leeks.

Mince the beef. Using a food processor is recommended for a fine texture.

Mince the garlic in a food processor.

Pour the prepared chili oil into a pan, then add the minced beef, minced garlic, and chopped leeks.

Stir-fry the mixture until the beef is fully cooked.

Turn off the heat and let it cool for 5 minutes. Then, add the red pepper powder and mix thoroughly.

Add all the seasonings: broth (or water), soy sauce, tuna sauce, sea salt, and pepper.

Return the pan to low heat and stir-fry just until the salt has completely dissolved. Do not overcook.

Place two packs of soft tofu in a pot and add the broth.

Bring the pot to a boil, gently breaking the tofu into large chunks with a spoon.

Add two heaping tablespoons of the prepared soft tofu paste and stir gently to combine.

Crack three eggs directly into the boiling stew.

Cover the pot with a lid and let it simmer until the egg whites are cooked but the yolks are still runny.