Gochujang Jjigae

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Gochujang adds lots of spicy, robust flavors to this simple stew made with summer zucchini and potatoes. You’ll love it if you like Korean stews.

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

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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.

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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.

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

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Enjoy!

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About Hyosun

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