Gwangju-Style Spicy Pork and Zucchini Gukbap for Two

Cut zucchini, onion and carrot into thin strips; slice the green onion. Cut pork into bite-sized pieces, keeping raw-meat utensils separate from those used for vegetables.

Heat 1 tbsp oil in a pot. Stir-fry green onion, pork, garlic and ginger over medium heat until the pork loses its raw appearance, continuing until thoroughly cooked.

Add carrot and onion and stir-fry until beginning to soften. Briefly stir in 2 tbsp chili powder over low heat for about 10 seconds; do not burn it.

Add 700 ml water and 1 tbsp anchovy fish sauce; bring to a boil, then simmer around 10 minutes until the pork is thoroughly cooked and the broth develops flavor. Add water if it reduces too much.

Add zucchini and optional hot chili. Simmer until the zucchini is translucent and tender, check that the pork is fully cooked, and finish with black pepper.

Divide hot rice between two bowls and ladle over the zucchini-pork soup. Taste; dilute with a little water if too spicy or salty. Beware of the hot steam.