Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a simple dish, spicy hobak jjigae (korean squash stew) with pork & tofu. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu is one of the most favored of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu is something which I have loved my whole life. They’re fine and they look fantastic.
Gochujang Jjigae (Gochujang Stew with Zucchini). Gochujang adds lots of spicy, robust flavors to this simple stew made with summer zucchini and potatoes. Other times, we also love pork for a rich, meaty stew.
To begin with this recipe, we must prepare a few components. You can cook spicy hobak jjigae (korean squash stew) with pork & tofu using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu:
- Get 1/2 onion, diced
- Get 1-2 jalapeños, cut into 1/8" thick slices
- Prepare 2-4 garlic cloves peeled and smashed (or chopped)
- Take 1/2 pound pork shoulder, thinly sliced
- Prepare 1/4 cup dwenjang (Korean soybean paste) OR miso (which is the Japanese version)
- Make ready 1/4 cup gochujang (Korean chili paste)
- Get 4 cups water
- Prepare 4 cups calabacita squash or zucchini, cut into 1/2" thick slices (about 2 to 3 medium squashes)
- Prepare 1 (14 oz.) package tofu (can be any firmness)
This spicy kimchi jjigae (kimchichigae) or kimchi stew is a favorite winter meal in Korea. It is best served with white rice to help balance the heat. Kimchi stew (kimchi jjigae or kimchichigae) combines kimchi with other ingredients such as beef, onions, garlic, and tofu. It is meant to be eaten slowly, and.
Steps to make Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu:
- Put all ingredients except squash and tofu in a pot, cover, turn the heat to medium high, and cook for 15 minutes.
- 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.
- Add squash, give it a few good stirs, and cook another 15 minutes covered.
- 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.
- 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!
A quick to prepare Korean spicy pork and zucchini stew, perfect for cold weather, and plenty of rice. This dish requires several Korean sauce and spices, and I will provide a good substitution for each when an acceptable substitute is available 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. This spicy pork and zucchini stew (호박 고추장 찌개, hobak gochujang jjigae) originated from the Jeonla province, the southwestern part of Korea. This gochujang jjigae (stew) is one of my favorite ways to eat them.
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