Take all necessary ingredients for making Korean puktai soup. Peel onions and potatoes and wash them under running water along with the meat and other vegetables.
Heat some lean refined oil in a cauldron, put chopped onions into it. Fry it for a couple of minutes, turn down the heat under the cauldron, add the pork, chopped in the same small cubes. Cover the cauldron with a lid, stew for 20 minutes.
Now put finely chopped tomato into the cauldron, stew for a few more minutes.
Pour water into cauldron, put potatoes, cook for 15-20 minutes, until fully prepared.Pepper and zucchini cut into small cubes, transfer to soup, boil for maximum 5 minutes.
Next, put a tablespoon of tyai paste in the soup.
In our region, which has almost the largest Korean diaspora, there is no problem buying tyai paste. I buy it from a Korean who I've been buying carrots from for the past 10 years. Even if the paste is not on the counter, ask the seller, he will always offer a huge number of options, and you can choose one to your liking. Even the smallest amount of this paste will make your soup magical. Only after that can the soup be salted.
Beat one egg into the soup, stir quickly. Put the second egg in whole and hold for a couple of minutes to let it boil.Pour the finished Korean puktay soup into a convenient bowl, put the boiled egg on top and sprinkle with fresh herbs.