Chef Leo Kang's Soul Food Gochujang Jjigae

Cut the pork belly into bite-sized pieces. You can use pork neck or regular pork belly as well.

Season the cut pork belly with salt and pepper.

In a heated pan with oil, sauté the seasoned pork belly until golden brown and caramelized on all sides to extract maximum flavor. Once cooked, remove from the pan and set aside.

Cut the potato into bite-sized cubes. You can leave the skin on. In the same pan, sauté the potatoes with salt and pepper until the surfaces are golden brown. Set aside.

Cut the zucchini and onion into bite-sized pieces.

Cut shiitake mushrooms into quarters. Sauté them with salt and pepper. When half-cooked, add the onion and cook until translucent. Set aside.

Sauté the zucchini over high heat to prevent it from getting watery. Add roughly chopped green onion and cook briefly. Set aside.

In a pot, pour in chicken stock (or water) and dissolve the gochujang. Season with anchovy fish sauce and bring to a boil.

Add the cooked pork and potatoes to the boiling broth first, as they take longer to soften.

Add minced garlic, followed by the sautéed mushrooms and onions. Let it simmer.

Pat the tofu dry with a paper towel. Sear the top surface with a kitchen torch until golden brown for added flavor.

Cut the seared tofu into slices or cubes. Add the tofu, sautéed zucchini, and green onions to the stew. Sprinkle with chili powder for extra color and spice.

If your gochujang has a sour note, balance the flavor by adding a little sesame oil.

For garnish, finely slice green onion and chop red and green chilies.

Finish by placing enoki mushrooms, sliced green onions, and chopped chilies on top of the stew.