Spicy and Refreshing Zucchini Gochujang Stew Recipe
Quick and Delicious Zucchini Gochujang Stew Made with Pantry Staples
Here’s a recipe for a savory and refreshing zucchini stew made with common ingredients readily available in your refrigerator. It’s a perfect dish to enjoy with rice!
Main Ingredients
- 2/3 Zucchini (cut into bite-sized pieces)
- 2 Potatoes (peeled and diced)
- 2 Fish Cakes (cut into bite-sized pieces)
- 1/2 Onion (sliced)
- 1/2 Green Onion (sliced diagonally)
- 2 Cheongyang Peppers (Korean chili peppers, sliced diagonally)
- 1 Red Chili Pepper (sliced diagonally)
- 800ml Rice Water (using this instead of plain water adds more depth)
Seasoning Ingredients
- 2 Tbsp Gochujang (Korean chili paste)
- 0.5 Tbsp Gochugaru (Korean chili flakes, adjust for desired spiciness)
- 1 Tbsp Soup Soy Sauce (Gukganjang)
- 1 Tbsp Perilla Oil (or sesame oil)
- 0.5 Tbsp Fish Sauce (adds umami)
- 2 Tsp Brown Sugar (balances the richness of gochujang)
- 1 Pinch Black Pepper
- Salt to taste (for final seasoning adjustment)
- 2 Tbsp Gochujang (Korean chili paste)
- 0.5 Tbsp Gochugaru (Korean chili flakes, adjust for desired spiciness)
- 1 Tbsp Soup Soy Sauce (Gukganjang)
- 1 Tbsp Perilla Oil (or sesame oil)
- 0.5 Tbsp Fish Sauce (adds umami)
- 2 Tsp Brown Sugar (balances the richness of gochujang)
- 1 Pinch Black Pepper
- Salt to taste (for final seasoning adjustment)
Cooking Instructions
Step 1
First, prepare your ingredients. Slice the zucchini into half-moon shapes and peel the potatoes before dicing them into about 1.5cm cubes. Cut the fish cakes into bite-sized pieces (triangles or strips), and slice the onion. Slice the green onion, Cheongyang peppers, and red chili pepper diagonally. Having all your ingredients prepped makes the cooking process much smoother!
Step 2
Heat 1 tablespoon of perilla oil in a pot over medium heat. Add the diced potatoes and sliced onion, and sauté for a few minutes until the potatoes start to look translucent. Then, add 2 tablespoons of gochujang and continue to stir-fry for about 3 minutes. Sautéing the gochujang enhances its flavor.
Step 3
Pour in 800ml of rice water into the pot with the sautéed vegetables. Bring it to a boil over high heat, then reduce to a simmer and cook for about 8 minutes, or until the potatoes are tender. Using rice water creates a smoother and less cloudy broth.
Step 4
Once the potatoes are partially cooked, add the sliced zucchini and fish cakes. Season with 1 tablespoon of soup soy sauce and 0.5 tablespoon of fish sauce. The fish sauce is a secret ingredient that adds a wonderful depth of flavor.
Step 5
Continue to simmer the stew over medium heat for about 5 minutes. Be careful not to overcook the zucchini, as it can become mushy. Cook just until it’s tender.
Step 6
Add 2 teaspoons of brown sugar to balance the savory notes of the gochujang and round out the flavors. Taste the stew and adjust the seasoning with salt if needed. You can add more gochugaru if you prefer it spicier.
Step 7
Finally, add the diagonally sliced green onion, Cheongyang peppers, and red chili pepper. Lower the heat to low at this stage.
Step 8
Simmer for just about 1 more minute, until the vegetables are slightly softened. Turn off the heat, sprinkle with a pinch of black pepper, stir gently, and your delicious Zucchini Gochujang Stew is ready to be served! Enjoy it hot with a bowl of rice.
