Easy Korean Pork Zucchini Stew (Aehobak-Dwaeji-Gukbap)
Easy Korean Pork Zucchini Stew (Aehobak-Dwaeji-Gukbap) Recipe – Hearty, Spicy Korean Comfort Food
👨🍳 Tysoon's Korean Kitchen / Authentic Korean Recipes Made Easy
────────────────────
🇪🇸 For Spanish Readers
The complete Spanish version of this recipe is available below.
⬇ Scroll down to "Receta Completa en Español."
What is Korean Pork Zucchini Stew (Aehobak-Dwaeji-Gukbap)?
Korean Pork Zucchini Stew, known as Aehobak-Dwaeji-Gukbap (애호박돼지국밥), is a comforting Korean soup made with tender pork, fresh Korean zucchini, aromatic vegetables, and a rich spicy broth. Unlike thick stews, this dish has a lighter broth that pairs perfectly with steamed rice, making it an ideal everyday family meal.
The soup starts by stir-frying marinated pork with garlic, ginger, and Korean chili powder to create a deep, savory flavor. Fresh zucchini is added near the end of cooking so it stays tender while maintaining its natural sweetness. The result is a balanced combination of spicy, savory, and slightly sweet flavors that represents authentic Korean home cooking.
If you're looking for a satisfying Korean soup that's easy to prepare with simple ingredients, this recipe is an excellent choice.
.png)
- Authentic Korean home-style comfort food
- Rich, spicy broth with deep umami flavor
- Loaded with vegetables and protein
- Easy ingredients available worldwide
- Perfect with steamed rice
- Great for meal prep
Ingredients
Main Ingredients
- Pork front leg (for stew) – 300 g
- Korean zucchini – 300 g
- Carrot – 80 g
- Onion – 1/2 (100 g)
- Green onion – 80 g
- Cheongyang chili pepper – 1
- Red chili pepper – 1
- Water – 1200 ml
Sauce Ingredients
- Cooking oil – 4 tsp
- Korean chili powder (Gochugaru) – 4 tsp
- Minced garlic – 1 tbsp
- Minced ginger – 1/3 tsp
- Cooking wine (Matsul) – 1 tsp
- Dark soy sauce – 1 tsp
- Anchovy fish sauce – 4 tsp
- Flavored salt – 2/3 tsp
- Sugar – 1/2 tsp
- Black pepper – A pinch
How to Make Korean Pork Zucchini Stew
Step 1
Cut the pork and zucchini into bite-sized pieces. Slice the carrot into slightly thick strips, chop the onion, prepare the green onion, remove the seeds from the Cheongyang and red chili peppers, and slice them diagonally.
Step 2
Marinate the pork with cooking wine, dark soy sauce, and black pepper for about 30 minutes.
Step 3
Heat the cooking oil in a pot. Add the green onion and stir-fry for 30–40 seconds to make fragrant green onion oil.
Step 4
Add the marinated pork and stir-fry until lightly browned. Reduce the heat, then add Korean chili powder, minced garlic, and minced ginger. Stir-fry briefly to develop the flavor without burning the chili powder.
Step 5
Pour in the water and bring to a boil. Lower the heat to medium, add the carrot and onion, and skim off any foam that rises to the surface.
Step 6
Season with anchovy fish sauce, flavored salt, and sugar. Add the zucchini, Cheongyang chili, and red chili pepper, then simmer until the zucchini becomes tender.
Serve hot with steamed rice.
▶️ Watch how to make this recipe step by step
Storage Tips
- Store in an airtight container.
- Refrigerate for up to 3 days.
- The flavor becomes even better the next day.
- Reheat gently over medium heat.
Ingredient Substitutions
| Original | Substitute |
|---|---|
| Korean zucchini | Yellow squash |
| Pork front leg | Pork shoulder or pork belly |
| Anchovy fish sauce | Fish sauce or shrimp paste |
| Cheongyang chili | Jalapeño |
Frequently Asked Questions
Can I make it less spicy?
Yes. Reduce the amount of Korean chili powder and omit the Cheongyang chili pepper.
Can I freeze it?
Yes. Freeze for up to one month. Fresh zucchini will become softer after thawing.
What rice goes best with this stew?
Freshly steamed short-grain Korean rice is the traditional choice.
Can I use chicken instead of pork?
Yes. Chicken thigh is a good substitute and produces a lighter broth.
🍲 Related Korean Recipes
1. Easy Korean Spicy Pork Stir-Fry Recipe (Jeyuk Bokkeum)
2. Easy Korean Spinach Doenjang Soup Recipe (Sigeumchi Doenjang Guk)
3. Easy Korean Bean Sprout Soup Recipe (Kongnamul Guk)
Enjoy your Korean cooking! 👨🍳
🇪🇸 Receta Completa en Español
Estofado Coreano de Cerdo con Calabacín (Aehobak-Dwaeji-Gukbap)
¿Qué es este plato?
El Aehobak-Dwaeji-Gukbap es una sopa tradicional coreana preparada con carne de cerdo, calabacín coreano, verduras frescas y un caldo picante lleno de sabor. Es una comida casera muy popular que normalmente se sirve con arroz blanco caliente.
El cerdo se marina y luego se sofríe con ajo, jengibre y gochugaru para crear una base muy aromática. Finalmente se añade el calabacín para conservar su textura suave y su dulzor natural. Es una receta perfecta para quienes desean disfrutar de la auténtica cocina coreana en casa.
.png)
¿Por qué te encantará?
- Auténtica receta casera coreana
- Caldo picante lleno de umami
- Fácil de preparar
- Ingredientes fáciles de conseguir
- Ideal para acompañar con arroz
- Perfecta para preparar con antelación
Ingredientes
Ingredientes principales
- 300 g de pierna delantera de cerdo
- 300 g de calabacín coreano
- 80 g de zanahoria
- 1/2 cebolla (100 g)
- 80 g de cebolla verde
- 1 chile Cheongyang
- 1 chile rojo
- 1200 ml de agua
Ingredientes de la salsa
- 4 cucharaditas de aceite
- 4 cucharaditas de gochugaru
- 1 cucharada de ajo picado
- 1/3 cucharadita de jengibre picado
- 1 cucharadita de vino para cocinar
- 1 cucharadita de salsa de soja oscura
- 4 cucharaditas de salsa de anchoas
- 2/3 cucharadita de sal sazonada
- 1/2 cucharadita de azúcar
- Pimienta negra al gusto
Cómo preparar
Paso 1
Corta el cerdo y el calabacín en trozos pequeños. Corta la zanahoria, la cebolla y prepara las demás verduras.
Paso 2
Marina el cerdo durante 30 minutos.
Paso 3
Calienta el aceite y prepara aceite aromático con cebolla verde.
Paso 4
Añade el cerdo y sofríe. Incorpora el gochugaru, ajo y jengibre.
Paso 5
Añade el agua. Cuando hierva, agrega la zanahoria y la cebolla y retira la espuma.
Paso 6
Sazona con salsa de anchoas, sal y azúcar. Añade el calabacín y los chiles. Cocina hasta que el calabacín esté tierno.
▶️ Mira cómo preparar esta receta paso a paso
- Refrigerar hasta 3 días.
- Recalentar a fuego medio.
- El sabor mejora al día siguiente.
Sustituciones
- Calabacín coreano → Calabacín amarillo
- Pierna delantera de cerdo → Paleta o panceta
- Salsa de anchoas → Salsa de pescado
- Chile Cheongyang → Jalapeño
Preguntas Frecuentes
¿Puedo hacerlo menos picante?
Sí. Reduce el gochugaru y elimina el chile Cheongyang.
¿Se puede congelar?
Sí, hasta un mes.
¿Con qué arroz se sirve?
Con arroz blanco coreano de grano corto.
¿Puedo usar pollo?
Sí. El muslo de pollo funciona muy bien.
🍲 Recetas Coreanas Relacionadas
1. Estofado Coreano de Pasta de Soja con Pecho de Res (Chaodol Doenjang Jjigae)
https://tysoonkorea.blogspot.com/2026/09/estofado-coreano-de-pasta-de-soja-con.html
2. Guiso Coreano de Caballa en Lata con Papas – Receta Fácil y Picante
https://tysoonkorea.blogspot.com/2026/08/guiso-coreano-de-caballa-en-lata-con.html
3. Sopa Coreana Picante de Kimchi y Brotes de Soja (Kimchi-Kongnamul Guk)
https://tysoonkorea.blogspot.com/2026/09/sopa-coreana-picante-de-kimchi-y-brotes.html
¡Disfruta cocinando comida coreana!👨🍳
Comments
Post a Comment