4.8 from 159 votes
Hobak Gochujang Jjigae (Korean Spicy Zucchini Stew)
Hobak Gochujang Jjigae is a Korean spicy stew featuring zucchini, potatoes, scallions, and chili peppers simmered in a broth flavored with gochujang and doenjang. Often including clam meat or pork, this stew is savory and mildly spicy, with tender vegetables absorbing the deep umami and heat of the fermented pastes. It's typically served hot with rice for a comforting meal.
Prep Time
15 mins
Cook Time
10 mins
Servings:
2
Course:
Main Course
Cuisine:
Korean
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.
Cup of Yum
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.