Korean Gochujang Stew with Zucchini, Potatoes and Pork (2 Servings)

Wash and cut 280 g zucchini and 225 g potato into bite-sized pieces around 1.3 cm thick; slice the scallion and chili.

Slice 85 g pork into thin bite-size pieces. Use separate tools for raw meat and do not wash raw meat in the sink.

Heat about 1 tsp oil in a pot over medium, then sauté pork with 1 1/2 tbsp gochujang and 1/2 tbsp doenjang for 3–4 minutes. Add a splash of water if the paste starts to scorch.

Add about 480 ml water or second-rinse rice water and stir to dissolve the pastes. Bring to a boil.

Add potato and boil for one to two minutes once the stew returns to a boil.

Add zucchini, 1 tsp garlic, scallion and chili. Continue simmering until potatoes and zucchini pierce easily with a fork and pork is fully cooked throughout.

Divide into two bowls and serve hot with rice. The pastes already contain salt, so taste before adding any extra seasoning.

Refrigerate leftovers within two hours; use within 3–4 days or freeze. Reheat until all parts reach 74°C.