Can'T Be Korean Soon To Be Soup (A Play On Sundubu Soup) - cooking recipe

Ingredients

1 1/2 tablespoons korean crushed red chili powder (kochugaru or kochukaru)
3 garlic cloves, minced
1 1/2 teaspoons sesame oil
1/4 - 1/3 cup cabbage kimchii pickle, chopped roughly
1/2 - 1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup shiitake mushrooms (use either fresh or dry reconstituted) or 1/4 cup button mushroom, sliced
4 green onions, sliced diagonally
12 ounces silken tofu, roughly cut up (soft tofu)
2 cups water
1 cup Baby Spinach
1 egg (optional)
2 -3 meatballs (any kind optional)
1 teaspoon sesame seeds (optional)

Preparation

Heat a earthen bowl, nabe or small pot over medium heat.
Add sesame oil, garlic, kimchi, and kochugaru to the bowl and stir for about a minute. Add sliced shiitake mushrooms and stir for additional minute.
Add sugar, salt, black pepper, green onion, water, tofu, meatballs, and spinach. Cook until boiling. Reduce heat to simmer and continue to cook for 15-18 minutes.
Drop an egg on top and cover the bowl with a lid. Continue to cook until egg is done to your liking.
Sprinkle sesame seeds on top and serve.