Spicy and Flavorful! Zucchini and Pork Gochujang Stew
Spicy and Flavorful! Zucchini and Pork Gochujang Stew
How to Make Delicious Zucchini Gochujang Stew with Pork Shoulder
A hearty gochujang stew made with tender pork shoulder.
Main Ingredients- 200g pork shoulder (cut for stew)
- 250g firm tofu (about 1/2 block)
- 1/2 medium zucchini
- 1/2 medium onion
- A handful of oyster mushrooms (optional)
- 1 Korean chili pepper (for extra spice, optional)
- 1/2 red chili pepper (for color)
- 1 stalk green onion
- 1L water (or rice water)
- 3 anchovy stock cubes
Pork Seasoning- Pinch of salt
- Pinch of black pepper
Seasoning Paste- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Fish sauce (or Soy sauce)
- 1 Tbsp Minced garlic
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy sauce
- Salt (to taste)
- Pinch of salt
- Pinch of black pepper
Seasoning Paste- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Fish sauce (or Soy sauce)
- 1 Tbsp Minced garlic
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Soy sauce
- Salt (to taste)
Cooking Instructions
Step 1
First, let’s prepare the vegetables. Dice the onion and zucchini into bite-sized pieces, slightly smaller than a tablespoon. Cutting them too large will increase the cooking time.
Step 2
Slice the green onion diagonally. Slice the Korean chili pepper and red chili pepper diagonally as well. Trim the tough ends of the oyster mushrooms, wash them under running water, and pat them dry with a paper towel. Gently tear them into smaller pieces by hand; this helps them absorb the flavor better. Cut the tofu into bite-sized cubes.
Step 3
If your pork shoulder is not already cut for stew, dice it into bite-sized pieces, similar in size to meat for curry. If it’s already cut, you can use it as is.
Step 4
Season the diced pork with a pinch of salt and pepper. This initial seasoning will tenderize the meat and remove any gamey odors.
Step 5
Now, let’s build the foundation of the stew’s rich flavor. Heat a pot or deep pan over medium-high heat with a little oil. Add the seasoned pork and stir-fry until it turns a nice brown color. Browning the meat well helps to seal in the juices and adds depth.
Step 6
Once the pork is browned, add 2 tablespoons of gochujang and 2 tablespoons of gochugaru. Stir them in and continue to cook for about a minute to create a fragrant chili oil base. Reduce the heat to medium to prevent the paste and flakes from burning, as they can splatter easily.
Step 7
Continue to stir-fry for another 1-2 minutes, ensuring the pork is well-coated with the seasoned paste and the chili oil has rendered out. This step deepens the savory and spicy notes of the gochujang.
Step 8
Time to add the liquid base. Pour in 1 liter of water (or rice water) and add 3 anchovy stock cubes. Bring the mixture to a rolling boil over high heat. Using rice water will result in a creamier and more mellow broth. This amount should be sufficient for about 3-4 servings.
Step 9
Once the broth is boiling vigorously, add the prepared oyster mushrooms, onion, and zucchini. Let it simmer until the vegetables are tender-crisp.
Step 10
After the vegetables have simmered for a bit, stir in 1 tablespoon of fish sauce, 1 tablespoon of minced garlic, and 1 tablespoon of soy sauce. Taste the broth and adjust the seasoning with additional salt if needed. You can also add more gochugaru or gochujang at this stage if you prefer it spicier.
Step 11
Finally, add the tofu, diagonally sliced chili peppers, and green onion to the seasoned stew. Simmer for just another 2-3 minutes to heat through. Be careful not to overcook the tofu, as it can break apart. Serve hot with a bowl of rice!
