Hobak Gochujang Jjigae (Korean Spicy Zucchini Stew)

Hobak Gochujang Jjigae (Korean Spicy Zucchini Stew)

from koreanbapsang.com
Main
25 min
2 servings

Korean spicy stew made with gochujang and summer zucchini!

Ingredients

  • 1 mediumzucchini - about 10 ounces
  • 1 mediumpotato (2 small) - about 8 ounces
  • 1scallions
  • 1green or red chili peppers
  • 1 teaspoonminced garlic
  • 3 ouncesclam meat (fresh or canned) or pork ((see note 1 if using meat))
  • 1 ½ tablespoonsgochujang (korean red chili pepper paste)
  • ½ tablespoondoenjang (korean soybean paste) (or more gochujang)
  • 2 cupswater or water used to rinse rice (ssalddeummul), water - see note 2. (vegetable broth or anchovy broth is good too)

Directions

  1. 1

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

  2. 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. 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. 4

    Cook until the potatoes and zucchini turn soft. Serve hot with a bowl of rice.