Slice radish into 1cm thick pieces and set aside separately.

Slice onion and zucchini into 1cm thick pieces and set them aside together.

Slice the potato into 1cm thick pieces and set aside separately.

Cut tofu into desired pieces. Avoid using overly large tofu blocks.

Slice pork neck into pieces. Use pre-sliced pork neck for convenience.

Heat a pot on high heat, add pork, and stir-fry until the pink color fades. Add soy sauce and stir-fry until fully cooked.

Add soybean paste and stir-fry for 30 seconds, then add chili paste and stir-fry for another 30 seconds.

Add radish and stir-fry for 30 seconds to 1 minute, then pour 1 liter of hot water into the pot.

Once boiling, add potatoes and cook for 10 minutes. Skim off any foam that forms.

Add onion and zucchini, and adjust the seasoning. Once the broth is slightly concentrated, add tofu.