Korean Zucchini Pork Stew

Slice one Korean zucchini into 0.5cm thick half-moon pieces.

Slice 100g of onion into thin strips and cut 150g of pork into bite-sized thin pieces to ensure the savory flavor extracts efficiently into the broth.

Place the pork and 1 tablespoon of minced garlic in a pot and stir-fry over low heat for about 2 minutes.

Continue cooking until the pork fat renders out and coats the bottom of the pot.

Add 1 tablespoon each of gochujang and chili flakes to the rendered fat.

Stir constantly with the pork until a spicy red oil layer forms and the paste develops a toasted, fragrant aroma without burning.

Pour 500ml of anchovy broth into the pot and increase the heat.

Once the liquid boils vigorously, reduce to medium heat and simmer for 8 minutes to allow the seasoned oil to integrate for a dense, cohesive broth.

Add the sliced zucchini and onion to the broth and cook on medium heat for exactly 6 minutes.

It is critical to time this correctly so the zucchini absorbs the seasoning while maintaining its structure without becoming mushy.

Add 0.5 stalks of diagonally sliced green onion and boil for 1 minute to infuse its flavor.

Turn off the heat once the broth reaches a thickness ideal for spooning over warm bowls of rice.