Korean•comfort

Korean Spicy Pork Zucchini Stew

A quick to prepare Korean spicy pork and zucchini stew, perfect for cold weather, and plenty of rice.

Ingredients

Quantities are shown as originally provided.

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.