Prepare 400g pork shoulder by removing excess blood with a paper towel. Marinate with 1.5 tbsp minced garlic, 1 tbsp mirin, and a pinch of black pepper.

Slice 2 large potatoes into half-moon shapes and soak in cold water to remove starch.

Cut 1 zucchini into thick half-moon slices, chop 1/2 onion, slice 2/3 green onion diagonally, and slice 3 green chili peppers.

Heat 1 tbsp cooking oil in a pot over medium heat. Add the marinated pork and stir-fry until the surface turns white.

Add 800ml anchovy kelp broth, 3 tbsp gochujang, 2 tbsp chili powder, 3 tbsp soy sauce, 1 tbsp fish sauce, 1 tbsp oligosaccharide, and the potatoes. Bring to a boil over high heat, then reduce to medium heat and simmer for 4–5 minutes.