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Prep vegetables: Thinly slice the green onions and chili peppers (if using). Finely dice the onion.
Make the seasoning paste: Combine all the seasoning paste ingredients in a small container 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 and onion. Saute for 2 minutes or until fragrant. Add the ground pork and half of the chili peppers. Break up the pork. 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 remaining heat.)
Add 1.5 cups (360ml) water or rice water. Increase the heat to medium-high heat. Once it's bubbling away, add the clams. Simmer for 1 minute. Give it a quick taste. If it's a little salty, you're good to go. Add the silken tofu. Break it into nice, big chunks. Cook for 2 minutes.
Optionally, transfer it to a Ttukbaegi (Korean earthenware pot) and bring it to a boil. Once it's piping hot, crack 1 or 2 eggs. Cook for another 1 or 2 minutes or to your desired doneness. Finish with green onions, chili peppers and black pepper to taste. Serve with hot rice. Enjoy~!