Gochujang jjigae is a hearty Korean stew packed with robust flavor. This popular gochujang stew is made with summer zucchini (or squash) and pork, but you can easily adapt it with what you have on hand. The stew is on the spicy side but not overly so.
Gochujang jjigae is a summer favorite among Korean soups. This particular recipe uses Korean zucchini and pork in a spicy broth made with gochujang.
Known as hobak gochujang jjigae (호박 고추장찌개), which means zucchini gochujang stew, it’s a famous local specialty from Korea’s southwestern Jeolla province. A few summers ago, I traveled there and visited a restaurant renowned for this zucchini soup. Boy, was I glad I did! It was absolutely delicious.
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If you have an abundance of summer zucchini or even squash, you should try this gochujang jjigae recipe. The broth’s intense red color hints at its spiciness, but don’t worry, it’s not the kind that will knock you out.
By adding a bit of pork, you can truly savor Korean gochujang stew with zucchini at its finest. It might just become your favorite way to enjoy zucchini! Serve it with rice, and you’re all set!
Zucchini for Gochujang Stew
Korean zucchini, also known as ae-hobak (애호박), is a type of squash that is lighter and more tender than regular zucchini. It has a mild flavor and soft texture, making it perfect for soups and stews like gochujang jjigae.
You can find it in most Asian grocery stores, but if you can’t, regular zucchini works well too. Check out my Korean zucchini side dish recipe for another great use of this Korean vegetable.
How to make Gochujang Jjigae with Zucchini
Slice zucchini in 1/2 inch sticks.
Slice the pork belly into thin strips. If you’re not a fan of pork belly, you can use a different cut of pork. Mix the pork with all the seasoning ingredients in a bowl.
Sauté the pork belly with a bit of oil and gochugaru (Korean chili flakes) and gochujang in a soup pot.
Add some water and onion to the pot and bring it to a boil. For a more intense flavor, you can use sea kelp stock instead of water. But this time, I just used water because it was hot outside and I was feeling lazy.
When the onion is slightly softened, add the zucchini slices and garlic. Cook for another 2-3 minutes, or until the zucchini is tender.
Season with Korean anchovy sauce or fish sauce.
Toss in some green chilies or jalapeños and green onions at the end, and you’re all set!
Serving gochujang jjigae
Gochujang jjigae is best enjoyed hot, straight from the pot. Serve it with a bowl of steamed rice to balance the spiciness and savor the rich flavors. For an authentic Korean meal, pair it with side dishes like kimchi, or vegetable side dishes like bean sprout salad or Korean potato side dish (gamja bokkeum).
Don’t forget to have a spoon and chopsticks ready to fully enjoy this hearty and flavorful stew. Enjoy your meal!
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.
Try other Korean Stew Recipes
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.
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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.
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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.
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Add the zucchini sticks, garlic, and continue to cook for 2-3 minutes or until the zucchinis are almost tender.
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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.
- 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.
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
