Gochujang Jjigae with Pork, Potatoes and Tofu

Cut the pork into strips or small pieces, dice the potatoes into roughly 2 cm cubes, finely dice the onion, slice the zucchini into half-moons, cube the tofu, and cut the scallions on the diagonal. Mince the garlic.

Heat the vegetable oil in a large pot over medium-high heat. Add the pork and cook for 3–5 minutes, until lightly browned.

Add the onion and garlic and cook for 1 minute. Stir in the potatoes, gochujang and gochugaru (Korean chili flakes), and cook for another 1–2 minutes, coating the meat and vegetables in the paste.

Pour in the water, add the soy sauce and sugar, and bring to a boil. Reduce the heat, cover the pot, and simmer for 15–20 minutes, until the potatoes are almost tender.

Add the zucchini and cook for 5 minutes, so it softens but still holds its shape.

Gently add the tofu and half the scallions, and cook for another 5 minutes. Taste and season with salt and black pepper as needed.

Remove the gochujang jjigae from the heat, sprinkle with the remaining scallions, and serve hot.