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Hobak Gochujang Jjigae (Korean Spicy Zucchini Stew)

Korean spicy stew made with gochujang and summer zucchini!

Prep Time
15 mins
Cook Time
15 mins
Servings: 2
Course: Main Course
Cuisine: Korean

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

Instructions

    Cup of Yum
  1. Cut the zucchini and potatoes into about 1/2-inch thick bite size pieces. Roughly chop the scallion. Thinly slice the peppers.
  2. 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.
  3. 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.
  4. 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.