Gochujang Jjigae (Spicy Zucchini Stew)
Gochujang jjigae is packed with robust flavor. This popular Korean stew is made with summer zucchini (or squash) and pork. It's on the spicy side but not overly so.
Ingredients
- 1 large zucchini slice into 1/2 inch sticks
- 1/4 lb pork belly thinly sliced into strips
- 1 small onion sliced
- 1-2 tbsp Korean chili paste (gochujang)
- 2 tbsp Korean chili flakes (gochugaru)
- 1 tbsp Korean soup soy sauce (gukganjang)
- 1 tbsp canola or grape seed oil
- 3-4 cup water
- 2 cloves garlic minced
- Korean anchovy sauce or fish sauce to taste
- 1 jalopeño sliced, optional
- 1-2 green onion chopped
Instructions
- In a small bowl combine Korean chili paste, chili flakes, Korean soup soy sauce; 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 1 minute. Add the water and onion (water should barely cover everything in a port), and bring it to boil. Lower the heat a little and continue to cook until the onion is soft.
- Add the zucchini sticks, 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.
Notes
Substitution and Variation Ideas
- You can substitute zucchini with other types of squash or pumpkin if summer zucchini isn't available.
- Instead of pork belly, try using other proteins like canned tuna, beef, or chicken.
- To make this dish vegetarian, use potatoes and/or mushrooms instead of pork. Adding cubes of tofu makes the stew hearty and satisfying.
Nutrition
Calories: 213kcal | Carbohydrates: 7g | Protein: 4g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 20mg | Sodium: 375mg | Potassium: 209mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1.227IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg