Doenjang-jjigae

Prepare anchovy broth if using: simmer dried anchovies and kelp in water for 15-20 minutes, then strain. Alternatively, use plain water.

Slice pork belly into small pieces. Cube tofu, zucchini, potato, and onion. Slice mushrooms, mince garlic, and slice green chili and scallions.

In a medium-sized pot, add the sliced pork belly and cook over medium heat until lightly browned and some fat has rendered.