Hobak Gochujang Jjigae (Korean Spicy Zucchini Stew)
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
10 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)
Description
This stew begins by cutting zucchini and potatoes into bite-sized pieces, then bringing water combined with gochujang and doenjang to a boil to form a flavorful base. If using meat, it is sautéed first with the chili pastes to build flavor, then water or broth is added. Potatoes cook first until nearly tender, followed by zucchini, garlic, chili peppers, scallions, and clam meat if using. The vegetables soften as the stew simmers, creating a broth redolent with spicy, savory notes from the Korean chili pepper paste and soybean paste.
The stew is moderately spicy, earthy, and rich, with a balance between the sweetness of zucchini and the heat from the peppers and fermented pastes. Slices of scallion and chili provide fresh and spicy contrasts. Hobak Gochujang Jjigae is traditionally eaten hot alongside steamed rice to mellow the spice and round out the meal.
When using pork or beef instead of clam meat, sautéing the meat with the pastes before adding water prevents burning, and a bit of additional water can be added during sautéing to maintain moisture. Using the water from rinsed rice can enhance broth flavor and is a traditional Korean technique.
Ingredients
- 1 zucchini medium, about 10 ounces
- 1 potato medium size (2 small), about 8 ounces
- 1 or 2 scallions
- 1 - 2 green chili pepper or red chili peppers
- 1 teaspoon garlic minced
- 3 ounces clam meat see note 1 if using meat, fresh or canned; or pork
- 1.5 tablespoons gochujang Korean red chili pepper paste
- 1/2 tablespoon doenjang or more gochujang, Korean soybean paste
- 2 cups water vegetable broth or anchovy broth is good too, or water used to rinse rice (ssalddeummul); see note 2
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
- When using pork or beef, sauté the meat with gochujang and doenjang over medium heat for 3-4 minutes to develop flavor before adding water.
- Add a little water during sautéing if necessary to prevent the pastes from burning.
- Using water from rinsing rice (ssalddeummul) instead of plain water can add traditional depth to the stew's broth.
User Reviews
Overall Rating
4.8
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