Chop garlic, onion, and perilla leaves.

Mix gochujang, chili powder, stevia, soy sauce, and cooking wine to make the sauce.

Put the thinly sliced pork belly in a pan and turn on the heat.

Add a generous amount of bean sprouts on top of the pork.

Pour the prepared sauce over everything and cook until done.

Cut the tofu into small cubes.

Add cooking oil to a pan and fry the tofu until it's golden brown.

Prepare a simple sauce with water and soy sauce.

Cut the bottom part of the enoki mushrooms and add them to the pan with the sauce to cook.

Slice zucchini and onion.

Add soybean paste (doenjang) and a little bit of red chili paste (gochujang) to a pot of water and bring to a boil.

Add the sliced zucchini, onion, and minced garlic to the boiling stew.

Finally, add the tofu and let it cook through.

Crack eggs into a bowl and whisk them well.

Season the eggs with salt and add chopped green onions, then mix.