Cut the potato into small slices.

Dice the onion into small cubes.

Finely chop the green and red chilies.

Pour hot water over the spam to remove excess grease.

Mash the spam in a plastic bag using your hands.

In a pot, sauté the mashed spam with 1 tbsp of gochujang for 3 minutes.

Add 1 tbsp minced garlic and 2 tbsp red pepper flakes, and sauté for 1 minute on medium-low heat.

Pour 550ml of anchovy kelp stock into the pot and add the potato and onion. Bring to a boil.

Spoon the soft tofu into the pot and simmer on medium heat. Avoid breaking the tofu too much.

Season with 2 tbsp soy sauce and 2 tbsp fish sauce. Adjust saltiness to taste.