Pan fry pork belly for 3-4 minutes until brown and crisp. Set aside.
Add potato, onion, and zucchini into pan. Stir fry for 4-5 minutes under medium-high heat until soft.
Toss in ginger and garlic, and pour 1 cup of water into the pan. Stir to mix well.
Once water starts to boil, add soybean paste and sugar. Stir to mix well.
Turn flame to medium-low heat and simmer for about 10 minutes with the lid on, stirring occasionally.
Add pork belly to pan and cook an additional 2-3 minutes.
Remove from pan and transfer to large serving bowl.
Drizzle with sesame oil, sprinkle with green onion, and serve.