Chungcheong Pork and Potato Jjageuri for Two

Dice potatoes to about 1.5 cm, and cut zucchini and onion to similar size. Slice scallion. Dice pork on a separate board to avoid raw-meat cross-contamination.

Mix 20 g gochujang, 8 g doenjang, 15 mL soy sauce, 5 g chili flakes and 10 g garlic. Reduce soy sauce if your pastes are especially salty.

Heat 5 mL oil in a heavy pot over medium heat. Brown the outside of 300 g pork, turning until its raw red appearance disappears; wash utensils that touched raw meat.

Add potato, zucchini, onion and sauce; stir in 350 mL water. Bring to a boil, reduce to medium-low, and simmer with the lid ajar around 15 minutes, stirring periodically.

Check that the potato is tender and pork is safely cooked throughout; simmer longer as necessary. If still soupy, reduce uncovered until the liquid is shallow between the solids.

Add 30 g scallion and simmer another minute. Serve hot with rice. Refrigerate leftovers within 2 hours and reheat to 74°C at the center.