Pork and Zucchini Stew

Cut off both ends of the Korean zucchini, slice it in half, and then cut into thick, bite-sized pieces.

Cut half an onion into thick slices.

Split the white and thick parts of the green onion lengthwise and cut into 2-3cm long pieces.

Chop the Cheongyang chili peppers and red chili peppers.

Cut the block of tofu into thick, bite-sized pieces.

Cut the pork neck into thick, bite-sized pieces.

Heat the pot and add the pork neck without any oil.

Sauté lightly using only the oil from the pork, and add one tablespoon of garlic.

Add three tablespoons of ginger wine to remove any gamey odor.

Add one tablespoon of red chili powder and a heaping tablespoon of gochujang.

Stir-fry well.

Once it looks cooked, add the water immediately.

Three 200ml cups were added.

Add one tablespoon of salted shrimp.

Adding salted shrimp gives it a refreshing and savory taste.

Add these and bring to a boil.

If you add the zucchini before the meat is cooked, the zucchini will become mushy and lose its flavor.

The meat is now boiling and cooked. Yes, I will add these convenient broth tablets today.

Since I added 600ml of water, it tastes best with about three tablets.

Add the onion and all the zucchini together.

Bring to a boil.

Add the red and green chili peppers.

Add the tofu when the zucchini starts to boil vigorously.

Since this is stew tofu, it is soft. Add it gently so it doesn't break.

Add the green onions as well.

At this point, the zucchini is cooked perfectly without falling apart, with a nice firm texture.

Turn off the heat, serve over white rice, and enjoy.