Korean Spicy Pork Zucchini Stew

Cold weather is the best time to enjoy a steaming pot of spicy dish, especially with how cold the weather gets in Minnesota, this is the perfect time to share the recipe for Korean spicy pork zucchini stew. It should take only 30 minutes from start to finish, so this is a good dish to prepare when you are busy and cold.

Korean Spicy Pork Zucchini Stew.

Must have Korean ingredients

This dish requires several Korean sauce and spices, and I will provide a good substitution for each when an acceptable substitute is available:

• Gochujang (spicy paste), no substitute.
• Gookganjang (soy sauce for soup), the best substitute is Japanese white soy sauce, followed with Japanese usukuchi soy sauce, and worst substitute is regular soy sauce.
• Gochugaru (chili powder), there are two versions of gochugaru, fine and coarse, feel free to use whichever one you have. Although not ideal, gochugaru can be substituted with regular chili powder/paprika powder.
• Anchovy sauce, substitute with Thai fish sauce.

Korean Spicy Pork Zucchini Stew.

Pork cut and cooking tips

This stew doesn’t require expensive cuts since the meat is thinly sliced, I usually either use pork belly, or pork shoulder. Also, don’t cook the pork too long or it can tend to become tough and chewy. Instead once you see that most of the pork color turns pale (no longer pink), quickly follow with the rest of the cooking steps.

Korean Spicy Pork Zucchini Stew.