Gwangju-Style Pork and Korean Zucchini Stew

Ingredients

• 300 g Pork shoulder (Thinly sliced or cut into bite-size pieces)
• 1 tbsp Korean soup soy sauce (For seasoning the pork)
• 1 tbsp Cooking wine (For seasoning the pork)
• 0.5 tbsp Garlic (Minced; for seasoning the pork)
• Black pepper (A small amount, for seasoning the pork)
• 0.67 whole Korean zucchini (Cut into half-moon slices)
• 0.5 whole Onion (Sliced diagonally)
• Water (Add enough to cover the ingredients)
• 1.5 tbsp Korean red pepper flakes
• 1 tbsp Gochujang (Korean red pepper paste)
• 0.5 tbsp Doenjang (Korean fermented soybean paste)
• 0.5 tbsp Salted shrimp (Korean saeujeot; use additional salted shrimp to adjust seasoning if needed)
• 1 tbsp Garlic (Minced)
• 1 whole Cheongyang chili pepper (Sliced thinly or into rounds; add near the end)
• Black pepper (Add generously near the end)

Steps

1. 1

   Cut the zucchini into half-moon slices. Slice the onion diagonally and slice the Cheongyang chili pepper diagonally; reserve the chili pepper for the final addition.

2. 2

   Place the pork shoulder in a bowl. Add the Korean soup soy sauce, cooking wine, 1/2 tablespoon minced garlic, and a small amount of black pepper. Toss to coat and season the pork.

3. 3

   Heat a pot or deep skillet over medium-high heat and stir-fry the seasoned pork until the outside is cooked and no longer raw-looking.

4. 4

   Add the sliced zucchini and onion to the cooked pork.

5. 5

   Pour in enough water to cover the pork and vegetables.

6. 6

   Add the Korean red pepper flakes, gochujang, doenjang, salted shrimp, and 1 tablespoon minced garlic.

7. 7

   Bring the stew to a boil, then continue cooking until the zucchini is tender but still slightly firm rather than completely soft.

8. 8

   Add the sliced Cheongyang chili pepper and a generous amount of black pepper.

9. 9

   Boil for one more brief round so the chili pepper flavors the stew. Taste and adjust the seasoning with additional salted shrimp if needed, then serve hot.

Notes

The source lists a 25-minute cooking time and 2–3 servings. T=rice spoon, approximately 1 tablespoon; t=teaspoon; C=paper cup. The source does not specify an exact amount of water or a precise duration for the final brief boil.

Nutrition per serving

• main
• stew
• Korean
• spicy
• pork
• one-pot
• comfort food
• weeknight meal