It is a scorching hot summer here in Argentina and I am cooking a pot of spicy stew on my stove. What’s wrong with me?
Well, it’s because I found some gorgeous summer zucchinis in a Korean grocery store. I haven’t seen these zucchinis for many years and I was so excited to meet them again.
See the vibrant gorgeous green color on their skin! I purchased 4 pieces and made several different dishes with them. Here is one recipe I’d like to introduce to you.
This spicy pork and zucchini stew (호박 고추장 찌개, hobak gochujang jjigae) originated from the Jeonla province, the southwestern part of Korea. The sweet mellow flavor of summer zucchini balances very well with pork in spicy broth. It is quite quick to make. Maybe this is more like a soup rather than stew but it is called a stew in Korean. Whatever it is, it is delicious to eat with rice and perfect for the cold weather to warm you up… although Koreans love to eat this stew in the middle of the scorching summer!
You don’t need to have these particular Korean zucchinis. Any fresh green zucchini would work fine.
Slice zucchini in 1/2 inch sticks.
Slice up pork belly into thin strips. You can use different cut of pork if you are not a fan of pork belly. Mix the pork belly with all the seasoning ingredients in a bowl.
Fry up the pork belly with a little bit of oil in a soup pot.
Add some water and and onion and boil it up. If you want more intense flavor, you can use sea kelp stock instead of water but I just used water this time. It was hot outside and I was lazy.
When the onion is somewhat soft, add the zucchini slices and garlic, and cook for another 2-3 minutes or until the zucchinis are tender.
Season with anchovy sauce or fish sauce.
Throw in some green chilies or jalopeños, and green onion at the end and you are all set!
Spoon up the stew into your serving bowl… and enjoy with some rice. Yes, the stew is spicy but don’t you just love the heat in the cold winter days? If I can chow down this stew in the heat of 38˚C with dripping sweat, do you think you could drink it in a below zero temperature? Ha ha!
Well, I had to look for more napkins as I was finishing my lunch… a lot of napkins!!!
- 1 large zucchini, slice into 1/2 inch sticks
- 1/4 lb pork belly, thinly sliced into strips
- 1 small onion, sliced
- 1-2 tablespoon Korean chili paste
- 2 tablespoon Korean chili flakes
- 1 tablespoon Korean soy sauce for soup
- 1 tablespoon canola or grape seed oil
- 3-4 cups water
- 2 cloves garlic minced
- anchovy sauce or fish sauce to taste
- 1 jalopeño, sliced, optional
- 1-2 green onion chopped
- In a small bowl combine Korean chili paste, chili flakes, Korean soy sauce for soup and mix well. Add the pork belly slices and toss with seasoning paste.
- Heat oil in a small pot over medium heat. Add the seasoned pork belly and saute for 2 minutes. Add the water and onion, (water should barely cover everything in a port) and let them boil. Bring the heat down a little and continue to cook until the onion is soft. Add the zucchini sticks and and garlic, and continue to cook for 2-3 minutes or until the zucchinis are almost tender. Season with anchovy sauce to your desired taste. Add the jalopeño and green onion and let it mingle for 1 minute. Remove the stew from heat and serve hot with rice.