Step 1

Heat the vegetable oil up in a large saucepan over medium high heat. Add your pork belly and fry until browned.

Step 2

Add onion and garlic, then quickly fry for a minute. Add your potato next, along with the gochugaru / Korean hot pepper flakes and gochujang / Korean hot pepper paste. Stir fry for a minute or two, making sure everything is well coated.

Step 3

Pour over the water and bring to a boil.

Step 4

Next, add in the soy sauce and sugar and cook for a few minutes.

Step 5

Finally, add the zucchini, tofu, mushroom and half the spring onion and cook for 5 more minutes or until potato is soft.

Step 6

Switch off the heat and serve with a side of rice and banchan such as pickled onion and seasoned spinach. Garnish with remaining spring onion.