Spicy and Savory Zucchini and Potato Gochujang Stew
Hearty Zucchini and Potato Gochujang Stew
Hello everyone! I’m SALLIMJANGI, and I love learning, cooking, and sharing recipes. ^^ Among the zucchini recipes I’ve posted, I’m sharing the Zucchini and Potato Gochujang Stew separately today. You know, when you have one delicious stew, you don’t need many other side dishes, right? ^^ I hope this recipe is helpful!
Stew Ingredients- 1 Zucchini
- 2 Potatoes
- 1/2 Onion
- 1 Green chili pepper
- 1 Red chili pepper
- 1/2 Green onion
Seasoning Paste- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp Doenjang (Korean soybean paste)
- 1 Tbsp Soup soy sauce (Guk-ganjang)
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp Doenjang (Korean soybean paste)
- 1 Tbsp Soup soy sauce (Guk-ganjang)
Cooking Instructions
Step 1
First, wash all the ingredients for the stew thoroughly and prepare them. You can use the zucchini with its skin on, and for the potatoes, make sure to wash off any dirt. The freshness of the vegetables is key to the stew’s flavor, so prepare them with care.
Step 2
In a bowl, combine 2 tablespoons of gochujang, 1 tablespoon of gochugaru, 1 teaspoon of doenjang, and 1 tablespoon of soup soy sauce. Mix well with a spoon to create a flavorful seasoning paste. Adding a small amount of doenjang enhances the deep flavor of gochujang and adds umami.
Step 3
Chop the prepared zucchini into large, bite-sized pieces, slightly bigger than usual. This ensures they hold their shape during cooking and provide a satisfying chew.
Step 4
Peel the potatoes or wash them thoroughly, then slice them into approximately 0.5cm thick half-moons or other convenient bite-sized pieces. Potatoes add a tender texture to the stew and help thicken the broth.
Step 5
Chop the onion into large pieces, similar in size to the zucchini. The onion’s natural sweetness will gently infuse into the broth, creating a richer flavor profile.
Step 6
Remove the stems from the green and red chili peppers, then slice them diagonally at about 0.5cm thickness. They add a lovely color and a touch of spiciness. Slice the green onion diagonally as well.
Step 7
Pour anchovy-kelp broth (or rice water) into a pot and add the sliced potatoes first. Cook over medium heat until the potatoes are somewhat tender. Soft potatoes are essential for a delicious stew.
Step 8
Once the potatoes are half-cooked, add the prepared seasoning paste and bring to a boil over high heat for about 5 minutes. This step allows the seasoning to dissolve into the broth and for the potatoes to absorb the flavors. Be mindful of the heat to prevent sticking.
Step 9
When the broth is boiling nicely, add the large pieces of zucchini and onion. Reduce the heat to medium and continue to simmer. Avoid overcooking, as you want the zucchini to retain some texture.
Step 10
For a heartier stew, you can add ground pork. If using pork, add it along with the potatoes or after adding the seasoning paste.
Step 11
Finally, add the diagonally sliced green and red chili peppers, and the green onion. Let it simmer for a short while longer. The aromatic flavors of the peppers and green onion will infuse the stew, making it even more appetizing.
Step 12
When all the ingredients have melded together and a delicious aroma fills the air, your ‘rice-thief’ Zucchini and Potato Gochujang Stew is ready! Enjoy this comforting and flavorful dish.
