Slice pork into bite-sized pieces and set it aside
1/2 lb thinly sliced pork belly
In a pot, heat sesame oil and neutral cooking oil. This helps protect the sesame oil’s flavor at higher temperatures. Add the pork and cook until it’s fully cooked and lightly browned.
1 tbsp sesame oil, 1 tbsp cooking oil
Add the white parts of the green onions, along with the onions and garlic. Sauté for about 10 minutes, stirring occasionally, until softened and fragrant.
1 medium onion, roughly chopped, 1 tbsp minced garlic, 1 bunch scallions, chopped 2" length
Drain off any excess fat or liquid released from the pork during cooking.
Pour in the water or broth, then add the remaining vegetables and gochugaru (Korean red pepper powder). Bring everything to a boil.
4 cups water or chicken broth, 1 medium-sized potato, peeled and cut into small chunks, 1 zucchini, sliced 1-2" thick, 1 tbsp Gochugaru (Course Korean red pepper powder)
Add the gochujang, doenjang, soup soy sauce, and tofu. Reduce the heat to medium-low and let it simmer for about 20 minutes.
1 block firm tofu (optional), 3 tbsp gochujang (Korean red pepper paste), 1 tbsp dwenjang (Korean fermented soy bean paste), 1 tbsp Korean soup soy sauce
During the last 5 minutes of simmering, add sliced jalapeño (optional) for an extra kick of heat.
1 jalapeno or any chili pepper
Taste the stew and adjust the taste as needed
Serve and enjoy it with rice!
