Korean Soft Tofu Stew

Preheat the saucepan by placing it over medium heat on your stovetop. Introduce the vegetable oil into the saucepan, allowing it to warm up and become fluid. Next, incorporate the Korean chile powder into the saucepan, followed by the ground beef. Continue to cook and stir until the beef has transformed into a crumbly, evenly browned consistency, no longer retaining its pink hue. Introduce the soy bean paste into the saucepan and mix it with the beef, ensuring a thorough coating. Then, pour in the water and bring the mixture to a rolling boil. Season with salt and pepper to taste. Subsequently, add the tofu cubes into the soup in a gentle, careful manner, allowing it to heat through for 1 to 2 minutes. Remove the saucepan from the heat source and quickly insert the egg into the soup, stirring it gently to break up any clumps. Finally, garnish with sesame seeds and green onion for a visually appealing finish.