Cook 85g of fatty pork shoulder, cut into small pieces, with 2 tablespoons of doenjang and 1 teaspoon of gochugaru in a small pot over medium heat for 3-4 minutes.
Add 2 cups of water and stir to dissolve the paste. Add 55g of thinly sliced Korean radish and boil for 3-4 minutes.
Add ¼ chopped medium onion, 2 teaspoons of minced garlic, 255g of cubed tofu, 115g of chopped zucchini, and 1 sliced green chili pepper.
Boil for 5-6 minutes, adding 1 chopped scallion for the last minute or two.
