Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu. Give the jjigae a few good stirs. You'll see the jjigae change color as the dwenjang and gochujang dissolve into the broth. If using pork (or beef), preheat the pot with a little bit of oil.
Kimchi jjigae is a Korean traditional stew made using kimchi and other ingredients such as meat and vegetables. Like doenjang jjigae, kimchi jjigae is a popular stew when eating meals such as Korean barbecue! Typically, Koreans use older, more fermented kimchi to make kimchi jjigae. You can have Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu using 9 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu
- You need 1/2 of onion, diced.
- You need 1-2 of jalapeños, cut into 1/8" thick slices.
- You need 2-4 of garlic cloves peeled and smashed (or chopped).
- Prepare 1/2 pound of pork shoulder, thinly sliced.
- It's 1/4 cup of dwenjang (Korean soybean paste) OR miso (which is the Japanese version).
- You need 1/4 cup of gochujang (Korean chili paste).
- You need 4 cups of water.
- Prepare 4 cups of calabacita squash or zucchini, cut into 1/2" thick slices (about 2 to 3 medium squashes).
- It's 1 (14 oz.) of package tofu (can be any firmness).
As kimchi ages, it becomes more and more sour and pungent. This spicy pork and zucchini stew (호박 고추장 찌개, hobak gochujang jjigae) originated from the Jeonla province, the southwestern part of Korea. The sweet mellow flavor of summer zucchini balances very well with pork in spicy broth. It is quite quick to make.
Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu step by step
- Put all ingredients except squash and tofu in a pot, cover, turn the heat to medium high, and cook for 15 minutes..
- Give the jjigae a few good stirs. You'll see the jjigae change color as the dwenjang and gochujang dissolve into the broth. Let the jjigae continue cooking uncovered for 2 to 3 minutes until it comes to a boil..
- Add squash, give it a few good stirs, and cook another 15 minutes covered..
- Crumble tofu into the jjigae. (This is not typical - usually it's cut into cubes or slices - but I like it this way because the tofu picks up more flavor from the broth.) Cover and cook another 10 minutes. Don't worry that the broth is constantly boiling rather than simmering. Jjigae gets its well developed pungency from this constant application of higher heat and the resulting compounding, melding, and reduction of flavors..
- At this point, give everything another good stir and see if you need to adjust the seasoning. If it tastes fine, you're done. If a little too salty, add a touch of water. If you want more saltiness, you can add a little more dwenjang and/or gochujang, remembering that the gochujang is much hotter (as in spicy) than the dwenjang. If you do adjust the seasoning, let it boil another 4 or 5 minutes to let the new level of seasoning meld. That's it. Enjoy!.
Doejigogi Hobak jjigae, 돼지고기 호박찌개 (Spicy Pork and Zucchini Stew) Very simple and easy to make stew with pork and zucchini. When you have abundant zucchini, this will make a great meal with some rice. Hope you enjoy all these great Korean stews that I simmered with love in my kitchen. Kimchi jjigae is a flavorful Korean stew that employs kimchi as its base ingredient. Other elements usually include diced tofu, pork, or seafood, along with scallions and other vegetables such as potatoes or zucchinis.