Korean•comfort
Hobak Gochujang Jjigae (Korean Spicy Zucchini Stew)
Korean spicy stew made with gochujang and summer zucchini!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 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.