Hobak Gochujang Jjigae (Korean Spicy Zucchini Stew)
🇰🇷 South Korea
Ingredients
- 1 medium zucchini (about 10 ounces)
- 1 medium potato (about 8 ounces)
- 1-2 scallions
- 1-2 green or red chili peppers
- 1 teaspoon minced garlic
- 3 ounces clam meat (fresh or canned), or pork
- 1.5 tablespoons gochujang (Korean red chili pepper paste)
- 1/2 tablespoon doenjang (Korean soybean paste), or more gochujang
- 2 cups water (or rice rinse water, vegetable broth, or anchovy broth)
Steps
- Cut the zucchini and potato into 1/2-inch thick bite-sized pieces. Roughly chop the scallions. Thinly slice the chili peppers.
- In a pot, combine the water, gochujang, and doenjang. Stir well to dissolve, then bring to a boil.
- Add the potatoes and boil again, continuing to cook for 1-2 minutes.
- Add the zucchini, clam meat (if not using pork), garlic, chili peppers, and scallions.
- Cook until the potatoes and zucchini are soft. Serve hot with rice.
Notes
If using pork instead of clam meat, cook the pork in the broth first before adding the vegetables (see original source for details).
Source: www.koreanbapsang.com