60g pork belly (cut into strips)
120g zucchini (cut into 1-inch cubes)
50g shimeji mushrooms (discard the bottom and separate by hands)
300g tofu (cut into 1-inch cubes)
½ small onion (sliced)
1 stalk spring onion (sectioned)
1 red chilli (sliced diagonally)
1 tsp minced garlic
2 tbsp doenjang (Korean soybean paste)
1 tsp gochugaru (Korean hot pepper flakes)
2 cups water used to rinse rice
1 tbsp cooking oil
- Heat up an earthenware pot with 1 tbsp of cooking oil. Saute the pork belly, doenjang, gochugaru and minced garlic until fragrant.
- Add the water and stir well to dissolve the doenjang. Bring to a boil, turn heat to medium and simmer for 5 minutes.
- Add the zucchini, shimeji mushroom, tofu, onion and red chilli. Continue to simmer for 10 minutes.
- Add in the spring onion.
- Serve hot with rice.