I'll make anchovy kelp stock first. Put anchovies and kelp in 5 cups of water and simmer over medium heat! Remove the kelp just before scratching. Reduce the heat to low and boil for another 5 minutes, and then take out anchovies.

Prepare pork belly by cutting it into bite-sized pieces. Mix well in a large amount of sauce.

Chop the Cheongyang Goju and green onion. Cut potatoes and zucchinis into bite-size pieces.
It's good to cut zucchini into thick pieces and cut it into 2~! I prepared the onions in shreds this time, but you can cut them into squares.

Stir-fry well-mixed meat in a heated pan!
At first, stir-fry it on high heat! Later, reduce to low heat and let it simmer.
If you flip it back and forth, the meat will be cooked. Add the anchovy kelp that I boiled then! Boil all vegetables (onions, zucchini, potatoes, and cheongyang peppers) except green onions.

Remove the oil with a spoon 2 to 3 times in the middle. When it boils like this, lower the water to low heat and keep boiling.

Add green onions and finish. You have to boil it over low heat for a long time to get a rich taste.
If you don't know when to get out of the fire.. Taste one spoon at a time. I didn't add any more seasoning. It was just the right amount of seasoning.