This gochujang jjigae (고추장 찌개) with zucchini is especially popular in summer when zucchinis are abundant and tasty. It’s a family favorite!
Variations for gochujang jjigae
For vegetables, zucchini and potatoes are typical for this stew. I also like to add chilli peppers and scallions. Other vegetables such as onions, mushrooms, or Korean radishes (mu) are all great additions to this stew.
In terms of protein, I use clams when I want a clean, refreshing taste of the stew. Other times, we also love pork for a rich, meaty stew. Both very delicious different ways! Canned tuna works well too for this stew.
If using pork (or beef), preheat the pot with a little bit of oil. Sauté the meat, gochujang and doenjang over medium heat for 3 to 4 minutes until the meat is almost cooked. You can add a little bit of water to prevent gochujang and doenjang from burning.
To make it vegan, simply omit the seafood/meat option. The addition of tofu and mushrooms will be great for a vegan stew. You can use vegetable broth instead of water for extra flavor.
Hobak Gochujang Jjigae (Korean Spicy Zucchini Stew)Main
- 1 medium zucchini - about 10 ounces
- 1 medium potato (2 small) - about 8 ounces
- 1 or 2 scallions
- 1 - 2 green or red chili peppers
- 1 teaspoon minced garlic
- 3 ounces clam meat (fresh or canned) or pork (see note 1 if using meat)
- 1.5 tablespoons gochujang (Korean red chili pepper paste)
- 1/2 tablespoon Doenjang (Korean soybean paste) or more gochujang
- 2 cups water or water used to rinse rice (ssalddeummul), water - see note 2. vegetable broth or anchovy broth is good too
- Cut the zucchini and potatoes into about 1/2-inch thick bite size pieces. Roughly chop the scallion. Thinly slice the peppers.
- 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.
- 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.
- Cook until the potatoes and zucchini turn soft. Serve hot with a bowl of rice.
- If using pork (or beef), preheat the pot with a little bit of oil. Sauté the meat, gochujang and doenjang over medium heat for 3 to 4 minutes until the meat is almost cooked. You can add a little bit of water to prevent gochujang and doenjang from burning. Then, add water (or broth) and follow the rest of the recipe.
- The water used to rinse rice is commonly used in Korean stews and soups. If using, save the water from the second round of rinsing.