Prep the vegetables: Thinly slice the green onions and chili peppers (if using), and finely dice the onion.

Make the seasoning paste: In a small container, combine all the seasoning ingredients and mix well.

In a wok (or pot), heat the sesame oil (½ tbsp) and lard or vegetable oil (1 tbsp) over medium heat. Add the green onions (saving some for garnish) and the diced onion. Saute for 2 minutes or until fragrant.

Add the ground pork and half of the chili peppers. Break up the pork and cook for 2 minutes. Reduce the heat to low. Add the seasoning paste. Saute for 3 minutes. Be careful not to burn it! (You can turn the heat off and let it cook with the residual heat if needed.)

Pour in 1.5 cups (360ml) of water or rice water. Increase the heat to medium-high. Once it starts bubbling, add the clams. Simmer for 1 minute.

Give it a quick taste. If it’s a little salty, you’re good to go. Gently add the silken tofu and break it into large chunks. Cook for another 2 minutes.

Optionally, transfer the stew to a Ttukbaegi (Korean earthenware pot) and bring it to a boil. Once it's piping hot, crack 1 or 2 eggs on top. Cook for another 1 to 2 minutes, or until the eggs reach your desired doneness.

Finish with the green onions, additional chili peppers, and black pepper to taste. Serve with hot rice. Enjoy~!