Doenjang Jjageulli

Cut the pork belly into small, bite-sized pieces. Cube the firm tofu. Slice the zucchini into half-moon shapes. Cube the potato. Dice the yellow onion. Slice the Cheongyang gochu and red chili pepper. Mince the garlic. Chop the scallions.

In a heavy pot or dolsot, add the pork belly and cook over medium heat until lightly browned and some fat has rendered.

Add the yellow onion to the pot with the pork belly and sauté until the onion softens, about 3 minutes.