Spicy Aehobak Gochujang Jjigae (Zucchini Chili Paste Stew)
A spicy stew made with thinly sliced pork belly and Korean zucchini in a gochujang broth, ready in just 10 minutes.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
A rich, spicy stew simmered with thinly sliced pork belly, thick-sliced Korean zucchini, and tofu in a shallow broth. Seasoned spicy with gochujang and gochugaru, it comes together simply in just about 10 minutes. Turning off the heat and drizzling a little perilla oil or toasted sesame oil at the end gives it a much deeper flavor.
- Servings
- 2–3 servings
- Cook time
- 10 minprep not included
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Thinly sliced pork belly100 g
- Mirin (cooking rice wine)1 tbsp
- Minced ginger1/2 tsp
- Korean zucchini (aehobak)200 g
- Tofu150 g
- Large green onion (daepa)1/4 stalk
- Cheongyang chili pepper (hot green chili)1
- Anchovy broth2 1/2 cups
Seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Gin (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Minced garlic1/2 tbsp
- Salta little
- Ground black peppera little
- Perilla oil (or toasted sesame oil)1/2 tbsp
- You can use canned tuna or ham instead of the pork.
Steps
Prepare the ingredients
I prepared plenty of Korean zucchini as the main ingredient.
The rest are thinly sliced pork belly, 1/2 pack of tofu, large green onion, and Cheongyang chili pepper.
Slice the ingredients
Cut the thinly sliced pork belly into bite-sized pieces, and slice the Korean zucchini and tofu into thick squares.
Finely slice the large green onion and Cheongyang chili pepper.
Boil the stew
Add 1 tbsp mirin (cooking rice wine), 1/2 tsp minced ginger, and a little water, then stir-fry the pork until cooked through.
Pour in 2 1/2 cups anchovy broth, bring it to a rolling boil, skim off any foam, and add 1 tbsp gochugaru (Korean chili flakes)...
Season the broth by adding 1/2 tbsp minced garlic, 1 tbsp gochujang (Korean red chili paste), and 1 tbsp regular soy sauce (jin-ganjang).
Add the tofu and Korean zucchini, and once the zucchini cooks through and turns translucent, taste and adjust with salt; finish by adding the large green onion, Cheongyang chili pepper, and a little ground black pepper.
Turning off the heat and drizzling a little perilla oil or toasted sesame oil makes it taste much better.
Complete
From prepping the ingredients to simmering, this zucchini stew comes together in just about 10 minutes.
The spicy seasoning soaks into the tofu and zucchini, making every bite delicious.
I made it with less broth than usual so it simmers down nice and thick, perfect for using up leftover zucchini.
With just a few simple ingredients, it is plenty to warm you up during chilly weather like this.
Dinner time is almost here.
Enjoy your meal and have a relaxing time.
Ppunwife's tips
- Turning off the heat and drizzling a little perilla oil or toasted sesame oil makes it taste much better.
FAQ
Can I use something else instead of thinly sliced pork belly?
You can make a delicious gochujang jjigae using canned tuna or ham instead of pork.
Is there a finishing tip to make the broth taste better?
Turning off the heat and drizzling a little perilla oil or toasted sesame oil gives it a much better aroma and flavor.
How can I remove any unwanted odor when stir-frying the pork?
Stir-frying the pork with 1 tbsp mirin (cooking rice wine), 1/2 tsp minced ginger, and a splash of water helps reduce unwanted odor.
Can I use plain water if I don't have anchovy broth? AI-generated
Plain water works fine, but adding a little seasoning like Yondu or Dasida helps boost the savory umami flavor.
