Sundubu Jjigae (Korean Spicy Soft Tofu Stew)

Ingredients

• 1 package (12 ounces) sundubu (extra soft/silken tofu)
• 1/2 cup kimchi, thinly sliced
• 1/2 cup pork belly, diced
• 1 to 3 teaspoons gochugaru (depending on preferred spice level)
• 1 teaspoon garlic, minced
• 1 tablespoon sesame oil
• 1/2 tablespoon soy sauce
• 1 cup water (or anchovy, beef or veggie broth), plus extra
• 2 to 3 tablespoons juice from kimchi
• 1/2 teaspoon salt, to taste
• Pinch of black pepper
• 1 scallion, finely chopped (divided)
• 1 egg (optional)
• 1/4 cup shiitake mushrooms, sliced
• Small bunch of enoki mushrooms, with roots cut off