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Dice the onion and potato, cut the zucchini into half-moon shapes, tear the oyster mushrooms, slice the green onion, and cut the pork belly into bite-sized pieces.

Heat 1 tablespoon of grape seed oil in a pot, then add the pork belly and stir-fry for 1 minute.

Add 1/2 cup of gochujang and 1 tablespoon of minced garlic, and stir-fry for another minute.

Pour in 800ml of water and when it starts to boil, add the potato and simmer on medium heat for 5 minutes.

Next, add the onion, zucchini, and oyster mushrooms, and simmer for another 5 minutes before adding 1 tablespoon of Yeondoo and the green onion.

Equipment Needed

Spice Level:

Dietary