Ingredients
Tofu, pork belly, zucchini, potato, shiitake mushrooms, hot green peppers, and onion, all to taste, plus 3 to 4 small fresh scallops.
Seasonings
To taste: chili powder, Korean soybean paste (doenjang), and fresh ginger.
Instructions
1. Tear 3 shiitake mushrooms into strips and add them to a pot with water to boil; cut a quarter block of tofu into small cubes; dice one-third of a zucchini into small cubes; slice pork belly into thin pieces; dice half a potato into small cubes; lightly crush a small piece of ginger and add it along with fresh scallops, then skim off any foam once the water comes to a boil.
2. Add 1 tablespoon of yellow soybean paste, adjusting the amount to achieve the desired saltiness. Switch to medium heat and cook until the potatoes are tender. Cut 1-2 green chili peppers into sections and 1/5 of an onion into thick strips, add them both to the pot, and simmer over low heat for about ten minutes. Sprinkle in a little chili powder, then remove from heat and serve.