A quick to prepare Korean spicy pork and zucchini stew, perfect for cold weather, and plenty of rice.
Cold weather is the best time to enjoy a steaming pot of spicy dish, especially with how cold the weather gets in Minnesota, this is the perfect time to share the recipe for Korean spicy pork zucchini stew. It should take only 30 minutes from start to finish, so this is a good dish to prepare when you are busy and cold.
Must have Korean ingredients
This dish requires several Korean sauce and spices, and I will provide a good substitution for each when an acceptable substitute is available:
- Gochujang (spicy paste), no substitute.
- Gookganjang (soy sauce for soup), the best substitute is Japanese white soy sauce, followed with Japanese usukuchi soy sauce, and worst substitute is regular soy sauce.
- Gochugaru (chili powder), there are two versions of gochugaru, fine and coarse, feel free to use whichever one you have. Although not ideal, gochugaru can be substituted with regular chili powder/paprika powder.
- Anchovy sauce, substitute with Thai fish sauce.
Pork cut and cooking tips
This stew doesn’t require expensive cuts since the meat is thinly sliced, I usually either use pork belly, or pork shoulder. Also, don’t cook the pork too long or it can tend to become tough and chewy. Instead once you see that most of the pork color turns pale (no longer pink), quickly follow with the rest of the cooking steps.
Korean Spicy Pork Zucchini Stew
- 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)
- Mix pork with gochujang, gookganjang, and gochugaru. Set aside.
- Heat oil in a sauce pot over medium heat. Add the seasoned pork slices and fry for 2 minutes, or until no longer pink.
- Add onion and water. Bring to a boil, then reduce heat to a simmer and cook until onion is soft and translucent.
- Add zucchini and garlic. Cook for 2 minutes, or until zucchini is tender but still crispy.
- Add anchovy sauce/fish sauce and sugar, adjust amount to suit your taste.
- Turn off heat, transfer to serving bowl and garnish with sliced scallions.