Spicy Zucchini and Pork Rice Soup (Ae-hobak Gukbap)

Finely chop one stalk of green onion.

Slice the zucchini, onion, and carrot into thick strips for a better texture after simmering.

In a pan with oil, stir-fry the chopped green onions to make green onion oil.

Add the pork and chili powder, and stir-fry them together.

When the pork is slightly cooked, add cooking wine and soy sauce and continue to stir-fry.

Add gochujang, doenjang, and minced garlic, then stir-fry to coat the meat with the seasoning.

Pour water into the pan and bring it to a boil. Season with tuna sauce and beef stock powder.

Add all the sliced vegetables and simmer for about 15 minutes to let the flavors meld.

Add sliced hot peppers and continue to simmer for another 5 minutes.

To serve, place a portion of cooked rice in a bowl and generously ladle the stew and its ingredients on top.

Garnish with a sprinkle of black pepper before serving.