Gochujang Hobak Jjigae - Spicy Zucchini Soup
Zucchini is the star in this aromatic anchovy-base soup with a hint of spiciness from gochujang. Shiitake and tofu act as the supporting double-act in this quick summer soup.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 dried shiitake mushrooms, soaked in 2 cups of water to rehydrate
- 4 cups anchovy stock (from 4 cups water + 1 tablespoon anchovy stock granules)
- 1 onion, thinly sliced
- 2 tablespoon gochujang
- 1 block (1 lb./450 gram) firm tofu, cut into cubes
- 2 average sized zucchini, cut into chunks
- ~ 1/2 tablespoon gook kanjang (Korean soy sauce for soup), or substitute with soy sauce
- 2 cloves garlic, minced
- 2-3 scallions, thinly sliced
Instructions
- 1
Prep shiitake: Cut away the stem from each mushroom, then thinly slice the cap.
- 2
Boil shiitake and stock: Boil together shiitake and its soaking water, anchovy stock, and onion. Reduce heat to a simmer, cover the pot, and cook for 10 minutes.
- 3
Add gochujang: Add gochujang into the soup and stir until fully dissolved.
- 4
Add tofu and zucchini: Add tofu, zucchini, gook kanjang, and garlic. Cover the pot again, and continue cooking until the soup boils.
- 5
Adjust seasoning: Check for doneness of zucchini. If they are soft enough, turn off the heat immediately. Otherwise, cook just until the zucchini chunks are soft. You can add more gook kanjang if the soup is not salty enough.
- 6
Serve: Serve the soup hot with thinly sliced scallions.