Spicy and Flavorful Zucchini Gochujang Stew (Ae-hobak Gochujang Jjigae)
A Delicious Zucchini Gochujang Stew Recipe That’s Perfect with Rice
When you’re craving something comforting and hearty, a bowl of this spicy zucchini gochujang stew will make your rice disappear in no time. It’s a satisfying meal that’s both delicious and easy to make.
Main Ingredients
- 200g Potatoes (about 1 medium potato)
- 1/2 medium Zucchini
- 1 medium Onion
- 1 handful Dried Anchovies (for broth)
- 180g Spam (half a can)
- 600ml Water
- 1 Green chili pepper
- 1 Tbsp Cooking oil
Seasoning Ingredients
- 1 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Gochujang (Korean chili paste)
- 0.8 Tbsp Saeujeot (fermented salted shrimp, approx. 1.5 Tbsp)
- 1 Tbsp Minced garlic
- 1 Tbsp Fish sauce (anchovy sauce)
- 0.5 Tbsp Sesame oil
- 1 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Gochujang (Korean chili paste)
- 0.8 Tbsp Saeujeot (fermented salted shrimp, approx. 1.5 Tbsp)
- 1 Tbsp Minced garlic
- 1 Tbsp Fish sauce (anchovy sauce)
- 0.5 Tbsp Sesame oil
Cooking Instructions
Step 1
First, wash the potatoes thoroughly, peel them, and cut them into large, bite-sized pieces (about 2-3 cm). Cutting them too small might cause them to break apart too much during cooking, so aim for a slightly larger size to maintain texture.
Step 2
Peel the onion and slice it into thick, square pieces, about 2-3 cm. The natural sweetness of the onion will dissolve into the stew, adding a wonderful depth of flavor.
Step 3
In a pot, add the dried anchovies and stir-fry them over low heat for about 1-2 minutes to remove any fishy smell. Roasting the anchovies enhances the umami flavor of the stew, making the broth richer.
Step 4
Temporarily remove the roasted anchovies. Add 1 tablespoon of cooking oil to the same pot and add the cut potatoes. Stir-fry over medium heat for 2-3 minutes. Pre-sautéing the potatoes helps them develop a slightly chewy texture and prevents them from becoming mushy in the stew.
Step 5
Add 1 tablespoon of gochugaru, 1 tablespoon of gochujang, 1/2 tablespoon of saeujeot, and 0.5 tablespoon of sesame oil to the sautéed potatoes. Stir-fry everything evenly over low heat for 1 minute. Be careful not to burn the seasoning, as this can lead to a bitter taste. This step is crucial for developing a deep, non-bitter flavor.
Step 6
Add the sliced Spam to the pot and stir-fry with the seasonings for another minute. The fat from the Spam will blend with the gochujang mixture, adding richness. Then, pour in 600ml of water and bring it to a rolling boil over high heat for 5 minutes.
Step 7
While the broth is boiling, wash the zucchini, trim the ends, cut it into quarters lengthwise, and then slice it into bite-sized pieces (about 0.5-1 cm thick). Zucchini can become mushy if overcooked, so it’s best to add it towards the end of the cooking process.
Step 8
After 5 minutes, add the sliced onion and zucchini to the pot. Stir in 1 tablespoon of gochujang, 1 tablespoon of minced garlic, and the chopped green chili pepper. Continue to boil for another 3 minutes. Adding the green chili pepper adds a pleasant spicy kick to the stew.
Step 9
Taste the stew and adjust the seasoning by adding 0.3 tablespoon of saeujeot (about 1/2 Tbsp) and 1 tablespoon of fish sauce. Using both saeujeot and fish sauce together creates a complex and savory flavor profile.
Step 10
Adjust the seasoning to your preference. The amount of water, and the saltiness of your saeujeot and fish sauce can vary, so taste and add more seasoning as needed.
Step 11
Your delicious and hearty zucchini gochujang stew is ready! Filled with tender potatoes, sweet zucchini, and savory Spam, this stew is a fantastic accompaniment to rice. It has a clean, refreshing aftertaste without being heavy or greasy. You’ll find yourself finishing a whole bowl of rice with this!
