Hobak Gochujang Jjigae (Korean Spicy Zucchini Stew)
Korean spicy stew made with gochujang and summer zucchini!
about 10 ounces
about 8 ounces
1 - 2
green or red chili peppers
fresh or canned
Korean red chili pepper paste
Korean soybean paste
soup soy sauce
water used to rinse rice
ssalddeummul (see note)
Cut the zucchini into about 1/2-inch thick bite sizes and the potato into a little thinner pieces as the potato takes longer to cook. Roughly chop the scallion. Thinly slice the peppers.
Add the water to a small pot. Add the red chili pepper paste, soybean paste, and soup soy sauce. Stir well to dissolve. Bring it to a boil.
Add the potatoes, zucchini, clam meat, chili peppers and garlic.
Cook until the potatoes and zucchini become soft, about 10 minutes. Throw in the scallion with 2 minutes remaining. Serve hot with a bowl of rice.
The water used to rinse rice is commonly used in Korean stews and soups. Use the water from the second round of rinsing.