Lim Sung-geun's Zucchini Stew

Name: Lim Sung-geun's Zucchini Stew
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: zucchini 1 large; thinly sliced pork 100g; vegetable oil 3 tablespoons; minced garlic 1 tablespoon; ginger a small piece; shrimp paste 1 tablespoon; chili powder 2–3 tablespoons; dried anchovy broth 800cc; premium soy sauce 2 tablespoons

A spicy and savory zucchini stew with pork and shrimp paste, where the sweet and umami flavors are maximized through careful sautéing.

15 min Difficulty Easy Soups & stews

Main ingredients

zucchini pork shrimp paste chili powder dried anchovy broth

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zucchini pork shrimp paste chili powder dried anchovy broth

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2 servings

Recipe

Cut the zucchini into thick slices, about 5–6mm, then julienne.
Heat 3 tablespoons of vegetable oil in a pan over high heat, then sauté the thinly sliced pork until it develops a rich aroma.
Add 1 tablespoon of minced garlic, a small piece of ginger, and 1 generous tablespoon of shrimp paste. Sauté thoroughly with the pork to eliminate the fishy odor.
Add 2–3 tablespoons of red chili powder and stir briefly. Immediately turn off the heat to prevent burning.
Pour in 800cc of prepared dried anchovy broth, then bring back to a boil and simmer gently for about 3 minutes to extract full flavor.
Once the broth has developed depth, add the julienned zucchini and simmer for another 3 minutes.
Finish by drizzling in 2 tablespoons of premium soy sauce to enhance savoriness, adjust seasoning as needed, and serve.

Slice zucchini thickly.
Sauté pork, garlic, ginger, and shrimp paste in vegetable oil until golden.
Add chili powder and stir briefly—do not burn; turn off heat or immediately add broth.
Pour in dried anchovy broth and boil vigorously for 3 minutes to develop deep flavor.
Add julienned zucchini and cook for 3 more minutes.
Adjust seasoning with premium soy sauce and finish.

Cooking tips

Instead of adding shrimp paste directly to the broth, sauté it first with the pork in oil—this eliminates its fishy smell and unleashes a rich, savory umami flavor.
Chili powder burns easily, so after adding it, stir just briefly and either turn off the heat immediately or pour in the broth right away to keep the broth clean and bright.
Zucchini breaks down quickly if overcooked, losing both texture and broth quality—simply cook it for about 3 minutes after adding to preserve freshness and mouthfeel.

Recommended for

Those who want to make a restaurant-quality stew using leftover zucchini at home.
People looking to master the technique of sautéing shrimp paste and chili powder for a bold, deeply flavorful broth.

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Lim Sung-geun's Zucchini Stew

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