Spicy Pork and Zucchini Gochujang Stew
How to Make Hearty Pork and Zucchini Gochujang Stew (Baek Jong-won Style)
When you’re craving a comforting, spicy soup, nothing beats a rich and flavorful Gochujang Stew made with pork and zucchini! This is one of Korea’s beloved stews, and the combination of savory pork and sweet zucchini is simply irresistible. As Chef Baek Jong-won emphasizes, pork and Korean radish are key ingredients, but adding onions and shiitake mushrooms can elevate the flavor even further. Don’t forget the essential seasonings: gochujang (Korean chili paste) and saeujeot (salted shrimp). With simple ingredients and an easy-to-follow recipe, you can easily recreate this delicious Gochujang Stew at home. Let’s get started and make a wonderfully spicy stew packed with zucchini and pork!
Main Ingredients- Pork (stew cut) 300g
- Zucchini 1/2
- Onion (small) 1
- Green onion 1/2 stalk
- Olive oil (for cooking)
Seasonings (Tablespoon Measure)- Gochujang (Korean chili paste) 2 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Soup stock cube 1 (or anchovy-kelp broth)
- Minced garlic 1 Tbsp
- Saeujeot (salted shrimp) 0.5 Tbsp
- Soup soy sauce (Gukganjang) 1 Tbsp
- Water 600ml
- Gochujang (Korean chili paste) 2 Tbsp
- Gochugaru (Korean chili flakes) 1 Tbsp
- Soup stock cube 1 (or anchovy-kelp broth)
- Minced garlic 1 Tbsp
- Saeujeot (salted shrimp) 0.5 Tbsp
- Soup soy sauce (Gukganjang) 1 Tbsp
- Water 600ml
Cooking Instructions
Step 1
First, thoroughly wash the zucchini under running water. It’s best to cut the zucchini into thick, triangular pieces. This shape not only enhances the texture when you bite into it but also helps it hold its form better while cooking.
Step 2
Slice the onion into large pieces, similar to the zucchini. Cut the green onion diagonally. Cutting vegetables too finely for gochujang stew can make them mushy and unappealing during cooking, so larger cuts are recommended for better texture and appearance.
Step 3
Heat a generous amount of olive oil in a pot over medium heat. Once the oil shimmers, add the pork and begin to stir-fry.
Step 4
Continuously stir the pork to prevent it from sticking to the bottom of the pot. Cook over medium heat until the pork releases its natural oils. This step is crucial for developing the rich flavor of the pork.
Step 5
Once the pork has rendered its fat, add the minced garlic, gochujang, and saeujeot. Stir-fry these ingredients with the pork for about 1-2 minutes until fragrant. Be careful not to burn the seasonings.
Step 6
If the mixture seems too dry or starts to stick, add a small amount of water and continue stir-frying. Repeating this process while stir-frying the pork for an extended period will deepen the stew’s flavor significantly. Aim to stir-fry for about 3-5 minutes.
Step 7
Now, add 600ml of water to the pot. Gochujang stew can become diluted if too much water is added, so it’s important to use the right amount. Remember that the zucchini and onions will also release moisture. For an extra layer of umami, I’m adding one soup stock cube. Using anchovy-kelp broth would also be excellent.
Step 8
Once the water comes to a rolling boil, add 1 Tbsp of soup soy sauce to season. After tasting and adjusting the seasoning if needed, add the prepared zucchini, onion, and green onion to the boiling stew.
Step 9
Increase the heat to medium-high and let the stew boil vigorously. Cook for another 4-5 minutes until all the ingredients are tender and well-cooked. Your delicious and spicy Pork and Zucchini Gochujang Stew is now ready! Enjoy it with a warm bowl of rice.
