Cheonggukjang Jjigae

Slice the pork belly into bite-sized pieces. Chop the aged kimchi into similar sizes. Dice the firm tofu into 2cm cubes. Slice the onion, zucchini, and king oyster mushroom. Mince the garlic. Slice the green chili pepper and red chili pepper diagonally. Slice the green onion into 3cm lengths.

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

Add the aged kimchi to the pot with the pork belly and sauté for 3-5 minutes until the kimchi softens.