When you’re craving something warm, spicy, and filling, a hearty bowl of Korean pork and zucchini soup served with rice makes a satisfying meal.
This spicy pork and aehobak gukbap recipe comes from Korean chef Jeong Ho-young. Pork shoulder is sautéed in scallion oil, then gochugaru is added to create a flavorful chili oil base. A generous amount of aehobak (Korean zucchini) gives the soup a tender texture, while fish sauce, gochujang, oyster sauce, and beef Dashida add savory depth.
Serve the hot, spicy broth with plenty of tender zucchini and pork over warm rice for a comforting Korean-style meal.
⏱️ Cooking Time: About 20 minutes
🍳 Difficulty: ★★☆☆☆
✓ Ingredients
🥣 Main Ingredients
- 2 aehobak (Korean zucchini)
- 200 g (7 oz) pork shoulder
- 1/2 onion
- 1 green onion
- 1 Cheongyang chili pepper
- 2 tbsp cooking oil
- 1 L (33.8 fl oz) water
🧂 Sauce & Seasonings
- 3 tbsp gochugaru (Korean red pepper flakes)
- 3 tbsp anchovy fish sauce (or sand lance fish sauce)
- 1 tbsp oyster sauce
- 1.5 tbsp gochujang (Korean chili paste)
- 1 tbsp beef Dashida seasoning
- 1 tbsp minced garlic
- 2 tbsp cooking wine (Measurement guide: 1 tbsp = 15 ml, 1 tsp = 5 ml, 1 Korean paper cup = 180 ml / 6.1 fl oz)
✓ How to Make Spicy Pork and Aehobak Gukbap
- Prep the ingredients: Cut the aehobak into thick matchsticks. Thinly slice the onion, and slice the green onion and Cheongyang chili pepper into rounds.
- Make the scallion oil: Heat the cooking oil in a pot and add the sliced white part of the green onion. Sauté over medium heat until fragrant. Letting the scallion infuse the oil first adds a subtle sweetness and savory depth to the broth.
- Cook the pork and gochugaru: Once the scallion is fragrant, add the pork shoulder and sauté until the outside is cooked. Reduce the heat to low, add 3 tbsp gochugaru, and stir quickly so it does not burn. Frying the gochugaru in the oil creates a chili oil that gives the broth a deeper spicy flavor.
- Add the water and seasonings: Pour in 1 L (33.8 fl oz) water. Add the fish sauce, oyster sauce, gochujang, beef Dashida, and minced garlic, then stir until the seasonings are evenly dissolved.
- Add the vegetables and simmer: Once the broth comes to a boil, add the prepared aehobak and onion. Cook over medium heat until the zucchini becomes tender.
- Finish the soup: Add the sliced Cheongyang chili pepper, the green part of the green onion, and 2 tbsp cooking wine. Let everything boil together for another 2–3 minutes.
- Serve as gukbap: Place warm rice in a bowl and generously ladle the finished stew, pork, and vegetables over the top. Serve hot.
✓ Key Tips for Success
- Burned gochugaru can make the entire broth bitter. Always reduce the heat to low before adding the gochugaru, then stir it quickly with the pork and oil just long enough to release its color and aroma without scorching.
✓ Serving Tips
- Serve the stew over rice as gukbap, or pair it with cooked kalguksu noodles or somyeon (thin Korean wheat noodles).
- If you like, finish with a light sprinkle of black pepper for an extra spicy, warming note.
✓ How to Choose Good Aehobak
- Shape and thickness: Look for zucchini that is evenly thick from top to bottom, with a straight, regular shape rather than a noticeably bent or misshapen end.
- Skin and color: Choose aehobak with smooth, unblemished skin, a vivid deep light-green color, and a glossy surface.
- Stem and firmness: The cut stem should look fresh. The zucchini should feel firm and springy when gently squeezed rather than soft.
✓ Aehobak Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 22.00 kcal |
| Carbohydrates | 5.14 g |
| Protein | 1.07 g |
| Fat | 0.09 g |
| Sodium | 0.00 mg |
Values are based on 100 g of raw aehobak. Actual nutrition may vary depending on the variety, portion, product, and cooking method.
Source: Ministry of Food and Drug Safety Food Nutrition Database – Raw Food Ingredients
✓ Frequently Asked Questions (FAQ)
Q1. How thick should I cut the aehobak, and how long should I cook it?
If the zucchini is cut too thin, it can easily fall apart as it cooks. Cut it into thick pieces about 0.5–0.7 cm (0.2–0.3 inches) thick, then simmer over medium heat for about 5–7 minutes after the broth comes to a boil, until the zucchini looks slightly translucent and tender.
Q2. Why does my pork and zucchini soup taste burned or bitter?
If the gochugaru scorches while being sautéed with the pork, its bitterness can spread throughout the broth. Reduce the heat to low just before adding the gochugaru and stir it gently and quickly so it does not burn.
Q3. Can I use pork belly or pork neck instead of pork shoulder?
Yes. Pork belly, pork neck suitable for stews, or pork leg can be used instead. If using pork belly, reduce the amount of cooking oil slightly because the meat will release more fat as it cooks.
When you’re craving a spicy, warming broth, try this Korean pork and aehobak gukbap recipe with plenty of zucchini and pork. It works especially well with rice, but you can also serve the broth with kalguksu or somyeon for a different meal.
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More approachable Korean recipes and practical cooking tips are coming, so feel free to leave a comment if there’s a dish you’d like to see next. 😊