Spicy Gochujang Zucchini Stew: A Perfect Dish for Chilly Weather!
How to Make Spicy Gochujang Zucchini Stew: A Delicious and Hearty Korean Recipe
As the mornings and evenings grow noticeably cooler, I find myself craving warm, comforting soup dishes. Today, I made a spicy zucchini stew based on gochujang. This stew is wonderfully savory and invigorating, perfect for a cool day. The combination of tender zucchini and flavorful pork in a rich broth will surely satisfy your appetite.
Main Ingredients- Pork belly or shoulder 250g
- Zucchini 1 medium
- Onion 1/2 medium
- Rice water 500ml
- Red chili pepper 1
Seasoning Ingredients- Vegetable oil 2 Tbsp
- Sesame oil 2 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Gochujang (Korean chili paste) 3 Tbsp
- Minced garlic 1 Tbsp
- Soy sauce for soup (Guk-ganjang) 3 Tbsp
- Fish sauce (anchovy) 2 Tbsp
- Vegetable oil 2 Tbsp
- Sesame oil 2 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Gochujang (Korean chili paste) 3 Tbsp
- Minced garlic 1 Tbsp
- Soy sauce for soup (Guk-ganjang) 3 Tbsp
- Fish sauce (anchovy) 2 Tbsp
Cooking Instructions
Step 1
You can use any cut of pork you prefer, such as pork belly or shoulder. Prepare about 250g of pork and cut it into bite-sized pieces.
Step 2
Peel and finely dice half an onion. Wash the medium zucchini thoroughly and slice it into half-moon shapes or cubes, about 0.7cm thick. Slicing them to a moderate thickness will prevent them from becoming too mushy during cooking.
Step 3
In a deep pot, combine 2 Tbsp of sesame oil and 2 Tbsp of vegetable oil. Add 1 Tbsp of gochugaru and 3 Tbsp of gochujang. Cook over very low heat, stirring constantly to prevent burning, for about 1-2 minutes until fragrant and the oils turn red, creating chili oil. Constant stirring is crucial to avoid scorching the paste and flakes.
Step 4
Once the gochujang mixture is well-fried and fragrant, pour in 500ml of rice water. Using rice water adds a delightful savory depth to the broth, making the stew even richer.
Step 5
After adding the rice water, stir well to dissolve the gochujang mixture evenly. Bring the broth to a rolling boil over high heat.
Step 6
Once the broth is boiling vigorously, add the prepared pork pieces to the pot.
Step 7
Add the diced onion along with the pork. The onion will contribute a refreshing sweetness to the broth as it cooks.
Step 8
Stir in 1 Tbsp of minced garlic for an aromatic boost. Minced garlic is key to eliminating any gamey odors from the pork and enhancing the overall savory flavor.
Step 9
Reduce the heat to medium and let it simmer until the pork is fully cooked and tender. Once the pork is done, add the sliced zucchini to the pot.
Step 10
Allow the stew to simmer further after adding the zucchini. When the zucchini starts to turn translucent, it’s time to season. Add 3 Tbsp of soy sauce for soup (guk-ganjang) to build the primary savory base.
Step 11
Next, add 2 Tbsp of fish sauce (anchovy). Using fish sauce in addition to soy sauce provides a deeper, umami-rich flavor profile, reminiscent of seafood. Taste and adjust seasonings according to your preference.
Step 12
Continue simmering over medium heat, but be careful not to overcook the zucchini until it becomes completely mushy. Aim for a slightly tender but still discernible texture.
Step 13
Finally, thinly slice one red chili pepper and sprinkle it over the stew for a vibrant color and a touch of heat. Your spicy gochujang zucchini stew is now ready! Enjoy this hearty and delicious meal with a bowl of warm rice.
