Steps

1. Cut 1/2 onion into wedges with moderate thickness.
   🕒 00:59
2. Trim the root ends of 1/2 bag enoki mushrooms and separate them.
   🕒 01:19
3. Heat 1 tbsp sesame oil in a pot.
   🕒 01:58
4. Add 100g napa cabbage kimchi, 1 clove grated garlic, 1 clove grated ginger, 2 tbsp soy sauce, and 1-2 tbsp gochujang and stir-fry. [Key Tip!] Stir-frying in sesame oil brings out the full flavor and richness.
   🕒 02:06
5. Once everything is lightly stir-fried, add 1/2 cup cooking sake (rice wine).
   🕒 02:49
6. Continue by adding 1 1/2 cups water. [Key Tip!] Since the seafood mix and vegetables will release moisture, use less water to maximize the ingredients' natural flavors.
   🕒 02:55
7. Add the sliced onion, lightly rinsed 1 bag frozen seafood mix, separated enoki mushrooms, and 1/2 bag bean sprouts to the pot.
   🕒 03:36
8. Cover and simmer until steaming.
   🕒 04:08
9. Slightly shift the lid and continue simmering while monitoring.
   🕒 04:45
10. Taste and adjust seasoning with salt, soy sauce, or gochujang if necessary.
    🕒 05:43
11. Break apart 1/2 block silken tofu and add it to the pot. [Key Tip!] Since tofu will be added, ensure the seasoning is slightly robust before this step.
    🕒 05:54
12. Crack in 1 egg and cook until the egg white is set.
    🕒 06:24
13. Generously add chopped green onions (for garnish) as a final touch.
    🕒 06:43