1.Cut the tofu and 0.5 zucchini into about 1-inch cubes. Cut the 2 ounces Korean radish into thin small squares. Thinly slice the 0.25 onion and 1 chili pepper. Roughly chop the 1 scallion. Slice the 3 ounces pork into thin strips.
2.Preheat a small pot with a little bit of oil. Sauté the meat, 3 tbsp doenjang, and 1 tsp gochugaru, over medium heat for .
3.Add 2 cups water and 2 anchovy tablets. and stir well to dissolve the soybean paste. Add the radish. Boil over medium high heat for .
4.Add the onion, 2 tsp garlic, tofu, zucchini, and chili pepper. Boil for an additional . Throw in the scallion pieces and add the 1 tsp vinegar with a minute or two remaining.