Heat the olive oil in a dookbaegi (Korean earthenware) or in a saucepan over medium-high heat. Cook the pork quickly, for about 1 minute. Add the garlic and continue cooking for about 10 seconds.
Add the chilli powder and chilli oil and cook over a low heat for about 2 minutes. Stir well, making sure you don’t burn the chilli powder. Add the water and simmer for about 2 minutes.
Add the vongole and cook for about 2-3 minutes until the shells have opened.
Add the tofu and bring to a boil. Add the remaining ingredients and simmer for about 1-2 minutes.