Korean Spicy Pork Zucchini Stew

5.0 from 10 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Serves: 4


  • 250 gram (~ 1/2 lb.) pork shoulder/pork belly, thinly sliced
  • 1 tablespoon each: gochujang (chili paste), gookganjang (soy sauce for soup), gochugaru (chili powder)
  • 2 tablespoon oil
  • 1 onion, sliced
  • 2 cup water
  • 1 large zucchini, cut into sticks
  • 2 cloves garlic, minced
  • 1 tablespoon anchovy sauce/fish sauce, or to taste
  • 2 teaspoon sugar, or to taste
  • 1-2 scallions, thinly sliced for garnish (optional)


  1. Mix pork with gochujang, gookganjang, and gochugaru. Set aside.
  2. Heat oil in a sauce pot over medium heat. Add the seasoned pork slices and fry for 2 minutes, or until no longer pink.
  3. Add onion and water. Bring to a boil, then reduce heat to a simmer and cook until onion is soft and translucent.
  4. Add zucchini and garlic. Cook for 2 minutes, or until zucchini is tender but still crispy.
  5. Add anchovy sauce/fish sauce and sugar, adjust amount to suit your taste.
  6. Turn off heat, transfer to serving bowl and garnish with sliced scallions.

Another great recipe by https://dailycookingquest.com.