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5 from 4 votes

Hobak Gochujang Jjigae (Korean Spicy Zucchini Stew)

Korean spicy stew made with gochujang and summer zucchini!
Servings: 2
Author: Hyosun


  • 1 medium zucchini about 10 ounces
  • 1 medium potato about 8 ounces
  • 1 scallion
  • 1 - 2 green or red chili peppers
  • 1 teaspoon minced garlic
  • 3 ounces clam meat fresh or canned
  • 1-1/2 tablespoons Korean red chili pepper paste gochujang
  • 1/2 tablespoon Korean soybean paste doenjang
  • 1 tablespoon soup soy sauce gukganjang
  • 2 cups 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.
    Korean spicy zucchini stew
  • 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.
    Korean spicy zucchini stew
  • Add the potatoes, zucchini, clam meat, chili peppers and garlic.
    Hobak gochujang jjigae
  • 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.
    Hobak gochujang jjigae


The water used to rinse rice is commonly used in Korean stews and soups. Use the water from the second round of rinsing.