Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu. Jjigae (TCHEE-geh) is Korean for stew and, as in English, refers to any number of heartier (and in the case of Korean food, more pungent) dishes that Of all the squashes usually available at my usual market, I have found that Calabacita squashes most closely resemble Korean hobak (HOH-bahk)..flavor packed Korean stews (jjigae), such as soondubu jjigae , kimchi jjigae and doenjang jjigae , you should add this gochujang stew to your repertoire. Hobak Gochujang Jjigae (Korean Spicy Zucchini. Fish sauce, garlic, ginger, green chili pepper, green onion, ground black pepper, hot pepper paste, onion, pork belly, pork shoulder, potato, sesame oil, tofu, water.
Shitake broth makes it extra flavorful. My light and meatless take on a classic Korean stew that traditionally uses beef or pork. The broth is made with dried anchovy stock so it's not. ("Jjigae" means stew in Korean.) If you haven't checked out those two recipes yet, you should! You can have Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu using 9 ingredients and 5 steps. Here is how you cook it.
Ingredients of Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu
- Prepare 1/2 of onion, diced.
- Prepare 1-2 of jalapeños, cut into 1/8" thick slices.
- Prepare 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).
- Prepare 1/4 cup of gochujang (Korean chili paste).
- Prepare 4 cups of water.
- You need 4 cups of calabacita squash or zucchini, cut into 1/2" thick slices (about 2 to 3 medium squashes).
- Prepare 1 (14 oz.) of package tofu (can be any firmness).
They are two of my most popular Korean soup recipes as well. In general, sundubu jjigae is a bit spicy though I think my recipe is in the modest pepper scale. Nevertheless, the spiciness of the stew can. Kimchi-jjigae, a comforting stew, can be made with any protein.
Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu instructions
- 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!.
This version has tofu and silky, fatty pork belly. Spicy and satisfying, the dish is also extremely versatile: According to custom, you can put in any protein you want. In this version, meaty and rich chunks of pork belly meld wonderfully with. If you don't want to use pork, you can use beef, but my mother has always made it with pork. I rarely have kimchi in the refrigerator because of the pungent odor that my non-Korean husband does not enjoy, but when I do and it has been able to get a little sour.