Soondubu Jjigae (Korean Soft Tofu Stew)

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.