Spicy and Hearty Zucchini Gochujang Stew Recipe
Warming Zucchini Gochujang Stew to Make You Feel at Home
A bowl of zucchini gochujang stew is all you need to finish a plate of rice! This recipe is your ticket to a delicious and satisfying meal.
Main Ingredients- 200g Potatoes (about 1 medium-sized)
- 1/2 Zucchini (medium-sized)
- 1 Onion (medium-sized)
- 1 handful Dried Anchovies (about 10-15)
- 180g Spam (half can)
- 600ml Water (3 cups)
- 1 Green Chili Pepper
- 1 Tbsp Cooking Oil
Seasoning- 1 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Gochujang (Korean chili paste)
- 0.8 Tbsp Saeujeot (fermented salted shrimp, with brine)
- 1 Tbsp Minced Garlic
- 1 Tbsp Fish Sauce (anchovy or similar)
- 0.5 Tbsp Sesame Oil
- 1 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Gochujang (Korean chili paste)
- 0.8 Tbsp Saeujeot (fermented salted shrimp, with brine)
- 1 Tbsp Minced Garlic
- 1 Tbsp Fish Sauce (anchovy or similar)
- 0.5 Tbsp Sesame Oil
Cooking Instructions
Step 1
First, wash the potatoes thoroughly and cut them in half, then into large, bite-sized pieces (about 2-3cm). Cutting them this large helps them retain their texture and prevents them from becoming mushy during cooking.
Step 2
Peel the onion and cut it into large, square pieces, about 2-3cm in size. The onion’s natural sweetness will enrich the stew’s broth.
Step 3
Add the dried anchovies to a pot and stir-fry them over low heat for 1-2 minutes. This process helps to remove any fishy odor, resulting in a cleaner tasting broth.
Step 4
Remove the stir-fried anchovies temporarily. Add 1 Tbsp of cooking oil to the same pot and sauté the cut potatoes over medium heat for about 2-3 minutes. Pre-sautéing the potatoes helps them cook through without breaking apart, maintaining a pleasant chewiness.
Step 5
Once the potatoes are slightly softened, add 1 Tbsp gochugaru, 1 Tbsp gochujang, 0.5 Tbsp saeujeot (including the brine), and 0.5 Tbsp sesame oil. Stir well over very low heat for about 1 minute until the seasonings coat the potatoes evenly. Stir-frying the seasonings deepens the gochujang flavor.
Step 6
Add the sliced Spam and stir-fry with the seasonings for another minute. Stir-frying the Spam releases its savory oils, enhancing the overall flavor. Then, pour in 600ml of water. Bring to a boil over high heat, then let it simmer vigorously for 5 minutes.
Step 7
While the stew is boiling, wash the zucchini, trim the ends, and cut it into bite-sized pieces, about 2cm thick, typically in half-moon or quartered shapes.
Step 8
After 5 minutes, add the sliced onion, zucchini, and chopped green chili pepper to the pot. Next, add the remaining 1 Tbsp gochujang and 1 Tbsp minced garlic. Once the stew returns to a boil, reduce the heat to medium and simmer for an additional 3 minutes.
Step 9
Taste the stew and adjust the seasoning. Add 0.3 Tbsp saeujeot (about 0.5 Tbsp) and 1 Tbsp fish sauce to achieve the desired saltiness. Using both saeujeot and fish sauce adds a complex umami flavor.
Step 10
The final seasoning can be adjusted based on the stew’s consistency and your personal preference. If it’s too bland, add more saeujeot or salt. For a deeper flavor, add a bit more fish sauce.
Step 11
Your delicious zucchini gochujang stew is ready! It features a delightful combination of chewy potatoes, tender and sweet zucchini, and savory Spam, offering both great taste and nutrition. It’s not heavy, but refreshingly spicy with a clean finish that will have you finishing your rice in no time!
