Prepare the oyster mushrooms by rinsing and tearing them into smaller pieces. Slice the onion, green onion, and chilies. Cut the tofu in half and place it in a bowl for convenience.

Mix the seasoning ingredients: soy sauce, sugar, chili paste, chili powder, and cooking wine. Reserve sesame oil and black pepper for the final step.

In a pot, add the soft tofu and sliced onion.

Pour the prepared seasoning and 1 cup of anchovy-kelp broth into the pot. Bring to a boil over medium heat.

Once the stew starts boiling, add the thinly sliced pork belly and continue cooking. Occasionally ladle the broth over the pork belly.

When the pork belly is cooked, add the oyster mushrooms, green onion, and chilies. Let it simmer for a few minutes.

Turn off the heat and finish with 1 tsp sesame oil and a dash of black pepper.