This hearty Korean rice soup features a light, refreshing broth filled with tender zucchini and savory pork. The subtle umami of salted shrimp and fish sauce adds depth to the broth, creating a rich yet refreshing flavor in every spoonful. Add a bowl of rice to the soup and enjoy a comforting homemade meal that warms you from the inside out. For a different twist, you can also add sujebi (hand-torn dough flakes) or noodles to suit your taste.

Try this recipe from W Table.

Zucchini gukbap (W Table)
Zucchini gukbap (W Table)

Main ingredients:

  • 2 Korean zucchini
  • 4 bowls cooked rice
  • 500 grams pork shoulder (for stew)
  • 5 cups anchovy broth
  • 1 green onion
  • 1 onion
  • 1 each red and green chili peppers
  • 1 tablespoons minced garlic
  • 3 tablespoons cooking oil
  • ¼ carrot

Seasoning ingredients:

  • 2 tablespoons cooking oil
  • 2 tablespoons sugar
  • Black sesame seeds (a small amount)
  • 3 tablespoons Korean red pepper flakes
  • ½ tablespoon gochujang (Korean chili paste)
  • 1 tablespoon sand lance fish sauce
  • 1½ tablespoons salted shrimp
  • ½ tablespoon Korean soup soy sauce
  • ½ tablespoon sugar
  • ½ tablespoon cooking wine
  • Salt and ground black pepper (a little amount)

Instructions:

Step 1
Step 1

Wash the zucchini thoroughly. Cut it diagonally into slices about 0.5 cm thick, then julienne the slices into thin strips.

Step 2
Step 2

Finely chop the green onion and slice the onion. Cut the red and green chili peppers diagonally. Dice the carrot into bite-sized pieces.

Step 3
Step 3

Heat the cooking oil in a pot. Add the minced garlic, green onion and onion, and stir-fry until fragrant.

Step 4
Step 4

Add the pork shoulder, after patting it dry with paper towels, along with the cooking wine, salt, black pepper and salted shrimp. Stir-fry everything together.

Step 5
Step 5

Once the outside of the pork is lightly cooked, add the Korean red pepper flakes and gochujang. Stir-fry briefly, then pour in the anchovy broth. Bring to a boil over high heat.

Step 6
Step 6

Once the soup comes to a boil, add the sand lance fish sauce, Korean soup soy sauce and sugar. Continue boiling.

Step 7
Step 7

Add the sliced zucchini and diced carrot, and simmer for about 5 minutes. Finally, add the red and green chili peppers, then season with salt and black pepper to taste.

Step 8
Step 8

Ladle the soup into bowls and serve with rice.

(Tip: Zucchini cooks quickly, so avoid simmering it for too long, as it can become mushy.)

(Tip: For a heartier meal, replace the rice with cooked noodles or sujebi (hand-torn dough flakes), if desired.)

[Source: W Table]

khnews@heraldcorp.com


khnews@heraldcorp.com