Hobak Gochujang Jjigae (Korean Spicy Zucchini Stew)
User Reviews
4.8
159 reviews
Excellent
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
2
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Course
Main Course
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Cuisine
Korean
Hobak Gochujang Jjigae (Korean Spicy Zucchini Stew)
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Korean spicy stew made with gochujang and summer zucchini!
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Ingredients
- 1 medium zucchini - about 10 ounces
- 1 medium potato (2 small) - about 8 ounces
- 1 or 2 scallions
- 1 - 2 green or red chili peppers
- 1 teaspoon minced garlic
- 3 ounces clam meat (fresh or canned) or pork (see note 1 if using meat)
- 1.5 tablespoons gochujang (Korean red chili pepper paste)
- 1/2 tablespoon doenjang (Korean soybean paste) or more gochujang
- 2 cups water or water used to rinse rice (ssalddeummul), water - see note 2. vegetable broth or anchovy broth is good too
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Instructions
- Cut the zucchini and potatoes into about 1/2-inch thick bite size pieces. Roughly chop the scallion. Thinly slice the peppers.
- If using meat, see note 1 below. Otherwise, add 2 cups of water to a pot along with the red chili pepper paste and soybean paste. Stir well to dissolve. Bring it to a boil.
- Drop the potatoes in and bring it to a boil again. Continue to boil for a minute or two. Then add the zucchini, clam meat (unless using meat), garlic, chili peppers and scallions.
- Cook until the potatoes and zucchini turn soft. Serve hot with a bowl of rice.
Notes
- If using pork (or beef), preheat the pot with a little bit of oil. Sauté the meat, gochujang and doenjang over medium heat for 3 to 4 minutes until the meat is almost cooked. You can add a little bit of water to prevent gochujang and doenjang from burning. Then, add water (or broth) and follow the rest of the recipe.
- The water used to rinse rice is commonly used in Korean stews and soups. If using, save the water from the second round of rinsing.
Genuine Reviews
User Reviews
Overall Rating
4.8
159 reviews
Excellent
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