Gamja Jjigae (Spicy Potato Stew)

Prepare the pork belly by cutting it into 2cm pieces. Season the pork belly with a pinch of black pepper powder.

Peel the russet potatoes and cut them into 2.5cm chunks. Peel and roughly chop the yellow onion. Peel and thinly slice the Korean radish. Mince the garlic cloves. Slice the green onions, Cheongyang green chili pepper, and red chili pepper diagonally.

In a medium pot, add the seasoned pork belly and cook over medium-high heat until lightly browned and some fat has rendered, about 5-7 minutes. Drain excess fat if desired, leaving about 15g.