Aha Bujang's Zucchini Pork Jjigae

Name: Aha Bujang's Zucchini Pork Jjigae
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Korean
Ingredients: pork (foreleg or jowl) 600g; zucchini 1 (350g); onion 1–2 (350g); gochugaru 8 tbsp; cooking oil 4 tbsp; water 2L; Miwon 1/2 tbsp; beef dashida 2–3 tbsp; fermented anchovy sauce (or fermented sand lance sauce) 2 tbsp; black pepper to taste; rice as needed

A spicy zucchini pork jjigae that recreates the rich flavor of a famous restaurant, generously simmered with pork and thickly julienned zucchini.

25 min Difficulty Easy Soups & stews

Main ingredients

pork zucchini onion gochugaru beef dashida fermented anchovy sauce

Shop ingredients on Coupang(Ad)

pork zucchini onion gochugaru beef dashida fermented anchovy sauce

Aha Bujang's Zucchini Pork Doenjang Jjigae

A meat-restaurant-style zucchini pork jjigae with a rich, spicy broth achieved by harmoniously blending fermented anchovy sauce, doenjang, and gochujang in a 1:1:1 ratio.

30 minEasySoups & stews

porkzucchinionionlarge green onioncheongyang chili pepper

soup dishrice thiefhome-cooked meal

Solo Cooking God's Pork and Squash Stew

Sauté thick pork belly to extract pork fat, then add generous amounts of sweet and mild squash and onion, seasoned with shrimp paste for a rich yet clean-tasting stew.

20 minEasySoups & stews

pork bellysquashoniongochujanggarlic

soup dishrice killersuper simple

Ingredients needed 4 servings

Recipe

Thickly julienne the onion and zucchini into about 5mm strips, and cut the pork into bite-sized pieces.
In a pot, heat 4 tbsp cooking oil and stir-fry the onion to bring out its flavor.
Add the pork and stir-fry together, then add 6 tbsp gochugaru. To prevent burning, add 1/2 cup water in increments and stir-fry for about 1 minute to create chili oil.
Pour in 2L water, bring to a rolling boil, then reduce to medium-low heat and simmer for 10 minutes.
Add the julienned zucchini, 2 tbsp gochugaru, 1/2 tbsp Miwon, 2 tbsp beef dashida, 2 tbsp fermented anchovy sauce, and black pepper. Simmer for another 5 minutes.
Taste and adjust seasoning with a little more dashida if needed. Serve generously over warm rice with broth and solids.

Stir-fry onion, pork, and gochugaru, adding water little by little to make chili oil.
Add 2L water and simmer for 10 minutes.
Add zucchini, gochugaru, dashida, fermented anchovy sauce, and Miwon. Simmer 5 more minutes, then serve over rice.

Cooking tips

When stir-frying gochugaru, it burns easily without moisture, so add water little by little to create a non-cloying, savory chili oil.
For a firm, lean texture like the original restaurant, use pork hind leg; for a tender, chewy texture, pork foreleg or jowl is recommended.
Add the zucchini only in the last 5 minutes to keep it from getting mushy and to preserve its sweet texture.

Recommended for

Those who want to enjoy a rich, savory zucchini jjigae at home in the style of a famous restaurant.
Those craving a hearty, spicy broth packed with pork and zucchini for a satisfying meal.