
Ingredients:
200 grams thinly sliced pork belly
250 grams potatoes
80 grams onion
65 grams oyster mushrooms
20 grams green onion
1 Cheongyang green chili
1 red chile
100 milliliters water
1 tablespoon gochugaru (Korean red chile powder)
1 tablespoon sugar
3 tablespoons soy sauce
1 tablespoon gochujang (Korean red chili paste)
1 tablespoon minced garlic
1 tablespoon sesame oil
2 tablespoons cooking oil
Instructions:

Slice the green onion into 1 centimeter pieces, and diagonally slice the green and red chiles.

Thinly slice the onion, and peel and slice the potato into 2 cm thick pieces, then halve them.

Clean the oyster mushrooms and trim the base.

Heat oil in a pot, add green onion, and fry until fragrant. Add the pork belly and cook for 2-3 minutes until browned.

Stir in the gochugaru and fry for about 30 seconds.

Add water and bring to a boil. Add potatoes and cook for 1 minute.

Stir in sugar, soy sauce, gochujang, garlic and sesame oil, cooking for another minute.

Add mushrooms, onion and both chiles, and cook for about 4 minutes, until the potatoes are tender.
[Source: W Table]
(Daepae samgyeopsal gochujang jjigae, gochujang stew with pork belly, spicy pork belly soup, Korean-style chili paste and pork belly jjigae)