1 TB vegetable oil
3/4 lb. boneless pork shoulder, sliced 3/4 inch thick across the grain
2 garlic cloves, minced
1 small onion, thinly sliced
salt and freshly ground pepper
4 cups beef low-sodium broth (you can use stock)
3 medium zucchini, sliced crosswise 1/3 inch thick
1 package soft tofu, cut into 1 inch dice
2 scallions, thinly sliced
1 long green or red fresh hot chile (preferably Korean gochu), thinly sliced
* Heat the oil in a medium saucepan. Add the pork, garlic and onion and season with salt and pepper. Cook over high heat, stirring occasionally, until the pork is no longer pink, about 4 min. Add gochujang and cook, stirring, for 2 minutes. Add the broth and bring to a boil. Cover and cook over low heat for 15 min.
* Add the zucchini to the saucepan and cook over moderate heat until almost tender, about 2 min. Add tofu and simmer another 2 min. Add scallions and chile and simmer another minute. Ladle into bowls and enjoy!