Step 1

In a small bowl combine Korean chili paste, chili flakes, Korean soup soy sauce; mix well. Add the pork belly slices and toss with seasoning paste.

Step 2

Heat oil in a small pot over medium heat. Add the seasoned pork belly and saute for 1 minute. Add the water and onion (water should barely cover everything in a port), and bring it to boil. Lower the heat a little and continue to cook until the onion is soft.

Step 3

Add the zucchini sticks, garlic, and continue to cook for 2-3 minutes or until the zucchinis are almost tender.

Step 4

Season with anchovy sauce to your desired taste. Add the jalopeño and green onion and let it mingle for 1 minute. Remove the stew from heat and serve hot with rice.