Doenjang Jjigae (Korean Bean Paste Soup)

• sliced pork belly or pork loin, cut into thick slices

•1 potato, thinly sliced

•1 zucchini, cut into thin slices

•1 large carrots sliced (optional)

•1/2 white onion, chop into small pieces

•2 slices ginger

•2 cloves garlic, sliced

•2 stalks green onion, chopped for garnishing

•2 tablespoons Korean soy bean paste 

•1/4 teaspoon sugar

•a touch of sesame oil 

•1 -2 cups water

Pan fry the pork for 3-4 minutes until browned, set aside. Add potato, onion and zucchini into the pan, stir fry under medium-high heat for 4-5 minutes until soft.

Toss in ginger and garlic, pour 1 cup of water into the pan and stir to mix well.

After the water starts to boil, add soy bean paste and sugar and stir to mix well.

Turn to medium-low heat and simmer for about 10 minutes with lid on, stir occasionally adding more water if too thick.

Add the pork belly into the pan, cook for another 2-3 minutes.

Remove from pan and transfer into a big serving bowl.

Drizzle with sesame oil and sprinkle with green onion to serve.