Gochujang adds lots of spicy, robust flavors to this simple stew made with summer zucchini and potatoes. You’ll love it is you like Korean stews.
For vegetables, zucchini and potatoes are typical for this stew. I also like to add chilli peppers and scallions. Other vegetables such as onions, mushrooms, or Korean radishes (mu) are all great additions to this stew.
In terms of protein, I use clams when I want a clean, refreshing taste of the stew. Other times, we also love pork for a rich, meaty stew. Both very delicious different ways! Canned tuna works well too for this stew.
If using pork (or beef), preheat the pot with a little bit of oil. Sauté the meat, gochujang and doenjang over medium heat for 3 to 4 minutes until the meat is almost cooked. You can add a little bit of water to prevent gochujang and doenjang from burning.
To make it vegan, simply omit the seafood/meat option. The addition of tofu and mushrooms will be great for a vegan stew. You can use vegetable broth instead of water for extra flavor.
Korean spicy stew made with gochujang and summer zucchini!
Cut the zucchini and potatoes into about 1/2-inch thick bite size pieces. Roughly chop the scallion. Thinly slice the peppers.
If using meat, see note 1 below. Otherwise, add 2 cups of water to a pot along with the red chili pepper paste and soybean paste. Stir well to dissolve. Bring it to a boil.
Drop the potatoes in and bring it to a boil again. Continue to boil for a minute or two. Then add the zucchini, clam meat (unless using meat), garlic, chili peppers and scallions.
Cook until the potatoes and zucchini turn soft. Serve hot with a bowl of rice.
This recipe was originally posted in October 2012. Here, I have updated it with new photos, more information and improvements to the recipe.
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