Gochujang Hobak Jjigae (Spicy Zucchini Stew)

Name: Gochujang Hobak Jjigae (Spicy Zucchini Stew)
Prep time: 10 min
Cook time: 25 min
Total time: 55 min
Yield: 6 serving
Ingredients: 1 cup dried big anchovies for stock; 6 cups water; 5 -6 dried shiitake mushrooms; 1 large yellow onion; 1 large Korean or Italian zucchini; 7 oz sliced firm tofu; 2 green onions; 1 cups mushroom water; 1 1/2 tsp salt; 2 tsp chopped garlic; 2 Tbsp Gochujang; 2 tsp chosun or gook kanjang; 1/8 tsp garlic powder

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Prep Time
10 mins
Cook Time
10 mins
Additional Time
30 mins
Total Time
55 mins
Servings
6
Calories
51 kcal
Course
Main Course
Cuisine
Korean

Gochujang Hobak Jjigae (Spicy Zucchini Stew)

Quade Diaz

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My light and meatless take on a classic Korean stew that traditionally uses beef or pork. The broth is made with dried anchovy stock so it’s not vegetarian.

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Ingredients

Servings

1 cup dried big anchovies for stock (Guk Myeolchi)
6 cups water (or water used to rinse the rice)
5 -6 dried shiitake mushrooms
1 large yellow onion
1 large Korean or Italian zucchini (or 2 small)
7 oz sliced firm tofu (optional)
2 green onions
1 cups mushroom water (that comes from soaking the dried shiitake)
1 1/2 tsp salt
2 tsp chopped garlic
2 Tbsp Gochujang
2 tsp chosun or gook kanjang
1/8 tsp garlic powder (optional)

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Instructions

Soak the dried shiitake mushrooms in cold water for 30 min or more until the stems are fully soft. If you don’t have the 30 min, you can speed things up by soaking the shitake in warm or hot water while making sure they are all fully immersed. DO NOT DISCARD MUSHROOM WATER.
Make the dried anchovy stock by adding about 1 cup of dried anchovies into a pot and add 6 cups of cold water. DO NOT cover the pot when making the stock. Covering the pot will trap the fishy smell and you will end up with the fishy smell infused into your stock. Heat and keep it simmering for 20 minutes.
Remove and discard anchovies after 20min.
While the anchovy stock is simmering, cut your vegetables. Zucchini cooks quickly and gets really soft so cut them in larger chunks. When the mushrooms are fully re-hydrated, take them out of the water, squeeze slightly, cut off the stem, and slice off the cap part. Simply slice your onions.
Stir in 2 Tbs of gochujang to the simmering anchovy stock, making sure it is well mixed in. Add 1 cup of the mushroom water that comes from soaking the shiitake mushrooms.
Turn up the heat to medium and add the cut onions and mushrooms. Cover and let it cook for 5 minutes.
To the pot, add zucchini, tofu, chopped garlic, garlic powder, gook kanjang and just 1 tsp of salt. Raise the heat to medium high, cover and let it cook for another 10 minutes or so.
After 10 minutes, taste the jjigae. The full flavor may not yet be there but try to taste the saltiness. Depending on the kind of salt you use, you may need to add more.
Lower the heat to low and let it simmer for another 5 to 10 minutes. Add green onions a couple minutes before you turn off heat or use as garnish at the end. It’s now ready to eat.

Notes

If you just drop the anchovies in the water to make the broth, you will either have to strain or fish out the anchovies from the liquid when you are done. There are paper tea bags that you can buy from an oriental market. You can put the anchovies in this bag, make the stock and then just take out the bag and throw it away when done. You can also buy a reusable stainless mesh container from your Korean market (Myulchi dashitong) that looks like a giant mesh tea infuser ball.
It actually tastes better the next day. So keep any remaining stuff in the pot or fridge and reheat it again and again. Just add a little bit of water each time so it doesn’t get too concentrated.
If you just drop the anchovies in the water to make the broth, you will either have to strain or fish out the anchovies from the liquid when you are done. There are paper tea bags that you can buy from an oriental market. You can put the anchovies in this bag, make the stock and then just take out the bag and throw it away when done. You can also buy a reusable stainless mesh container from your Korean market (Myulchi dashitong) that looks like a giant mesh tea infuser ball.
It actually tastes better the next day. So keep any remaining stuff in the pot or fridge and reheat it again and again. Just add a little bit of water each time so it doesn’t get too concentrated.

Nutrition Information

Show Details

Calories 51kcal (3%) Carbohydrates 6g (2%) Protein 3g (6%) Fat 1g (2%) Sodium 459mg (19%) Potassium 156mg (4%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 115IU (2%) Vitamin C 9.2mg (10%) Calcium 63mg (6%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 51 kcal

% Daily Value*

Calories	51kcal	3%
Carbohydrates	6g	2%
Protein	3g	6%
Fat	1g	2%
Sodium	459mg	19%
Potassium	156mg	3%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	115IU	2%
Vitamin C	9.2mg	10%
Calcium	63mg	6%
Iron	0.7mg	4%