In a small pot, heat up the oil over medium high heat. Add the onion and garlic and cook, until soft but not brown.
Stir in the pork and cook, stirring occasionally, until the meat is slightly browned, 3-4 minutes.
Stir in the gochugaru and kimchi.
Add the dashi and bring to a boil, then turn down to a simmer and simmer for 10 minutes. Stir in the sesame oil and sugar. Taste and season with salt.
Stir in the tofu, in large pieces and let simmer for 5 minutes. If desired, add a raw egg to stir into the stew while it’s still boiling hot. Enjoy with rice!