Chop the meat, tofu and vegetables.
In a large pan over medium-high heat, brown the garlic and ginger in olive oil.
Add the pork (if using) and sprinkle with salt and pepper. Sauté until cooked through.
Add the onion and sauté until slightly brown.
Add the peppers and green onion on top, and sauté until they are slightly tender.
Add in the gochujang, gochugaru (to your spice level) and soy sauce or tamari, and stir to coat.
Add enough broth to cover the veggies, and bring to a boil.
Add the tofu blocks, and stir with a wooden spoon, to avoid breaking up the tofu.
Mix a slurry of 1/4 c broth and potato or corn starch. Stir in to thicken, and let bubble for several minutes.
Turn off the heat, and drizzle in sesame oil.
Serve with green onions and rice.
