Prep pork and vegetables: Roughly chop pork shoulder. Halve the potato and zucchini and slice into half moons. Slice onion and chili pepper. Mince garlic.
In a medium clay pot (or saucepan), heat 1 Tbsp sesame oil over medium heat. Add pork and onion and cook, lightly stirring. Cook until pork is no longer pink and onion is mostly soft, about 5 minutes. It's ok if the pork is not completely cooked through.
Add potato and water. Add doenjang, gochujang, and garlic. Bring to a boil then lower heat and simmer until potato is 50% cooked through, about 5 minutes.
Add zucchini and simmer until zucchini is 80% cooked through, about 5 more minutes.
Add sliced tofu and chili pepper. Simmer for 4-5 more minutes, until the tofu is heated through and all the flavors meld together. Spoon liquid over the tofu, if needed.
Taste and adjust seasoning: If it's not spicy enough, add 1-2 tsp Gochukaru. If it needs more flavor, add a splash or two of fish sauce. If it's too salty, add a little more water (but not too much).
Garnish with green onion, drizzle of sesame oil, and sesame seeds. Serve piping hot with rice and kimchi. Enjoy!