Heat sesame oil in a small earthenware pot over low heat and sauté ground pork until the surface is cooked.

Add water to fill half the pot and bring to a boil over low heat.

Dice the potato and rinse twice to remove excess starch, then soak in water.

Slice zucchini, onion, green chilies, and green onion into bite-sized pieces.

Add doenjang, ssamjang, red pepper flakes, and minced garlic to the boiling broth.

Add diced potato and continue boiling.

Add zucchini and onion to the pot and boil until tender.

Add green chilies and green onion, then boil for a final minute.