Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu Simple recipe ★★★★

To Get Delicious Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu, we need 9 Ingredients And 5 Steps

Cooking Direction Of Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu Today's recipe is another simple and easy recipe, spicy pork stew or dwaejigogi-jjigae in Korean, a spicy, savory, juicy stew made with pork belly..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.

Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu 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! They are two of my most popular Korean soup recipes as well. We can cook Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu using 9 ingredients and 5 steps. Here is how you achieve Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu.

Ingredients of Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu

  1. You need to prepare 1/2 of onion, diced.
  2. You need to prepare 1-2 of jalapeños, cut into 1/8" thick slices.
  3. You need to prepare 2-4 of garlic cloves peeled and smashed (or chopped).
  4. You need to prepare 1/2 pound of pork shoulder, thinly sliced.
  5. You need to prepare 1/4 cup of dwenjang (Korean soybean paste) OR miso (which is the Japanese version).
  6. You need to prepare 1/4 cup of gochujang (Korean chili paste).
  7. Prepare 4 cups of water.
  8. You need to prepare 4 cups of calabacita squash or zucchini, cut into 1/2" thick slices (about 2 to 3 medium squashes).
  9. You need to prepare 1 (14 oz.) of package tofu (can be any firmness).

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. Serve with rice and you will have the spicy Korean comfort on either cold and hot day! Here is one recipe I'd like to introduce to you.

Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu instructions

  1. Put all ingredients except squash and tofu in a pot, cover, turn the heat to medium high, and cook for 15 minutes..
  2. 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..
  3. Add squash, give it a few good stirs, and cook another 15 minutes covered..
  4. 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..
  5. 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 spicy pork and zucchini stew (호박 고추장 찌개, hobak gochujang jjigae) originated from the Jeonla province, the southwestern part of Korea. This Korean pork stew is a riff on kimchi jjigae. It's a salty, spicy, porky bowl of cabbage and broth goodness. And it's fast and easy to make. I took the Korean fish stock out of the recipe.

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