Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu
Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, spicy hobak jjigae (korean squash stew) with pork & tofu. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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Great recipe for Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu. Jjigae (TCHEE-geh) is Korean for stew and, as in English, refers to any number of heartier (and in the case of Korean food, more pungent) dishes that are thicker than soup, which, in Korean culture is considerably more. For vegetables, zucchini and potatoes are typical for this stew.

To begin with this recipe, we have to prepare a few ingredients. You can cook spicy hobak jjigae (korean squash stew) with pork & tofu using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu:
  1. Prepare 1/2 onion, diced
  2. Get 1-2 jalapeños, cut into 1/8" thick slices
  3. Make ready 2-4 garlic cloves peeled and smashed (or chopped)
  4. Take 1/2 pound pork shoulder, thinly sliced
  5. Prepare 1/4 cup dwenjang (Korean soybean paste) OR miso (which is the Japanese version)
  6. Get 1/4 cup gochujang (Korean chili paste)
  7. Prepare 4 cups water
  8. Get 4 cups calabacita squash or zucchini, cut into 1/2" thick slices (about 2 to 3 medium squashes)
  9. Get 1 (14 oz.) package tofu (can be any firmness)

Hope you enjoy all these great Korean stews that I simmered with love in my kitchen. Spicy Pollock Roe Stew (Al Tang or Al Jjigae) is a wonderful hearty spicy fish egg stew that is bursting with flavors of the sea while having that unique mix of Korean flavors that are hard to tell what's in it but it just tastes really really good. Use a mandolin to shred all your veggies. Doenjang jjigae (된장찌개) is a staple Korean stew made with doenjang (된장), fermented soybean paste.

Instructions to make Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu:
  1. Put all ingredients except squash and tofu in a pot, cover, turn the heat to medium high, and cook for 15 minutes.
  2. 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.
  3. Add squash, give it a few good stirs, and cook another 15 minutes covered.
  4. 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.
  5. 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!

It is one of the most representative dishes of everyday home-cooked Korean meals. Depending on the other ingredients added, you can make endless variations of the stew. This warming and comforting jjigae (Korean stew) is made with extra soft tofu (soondubu), thinly sliced meat, kimchi and anchovy broth. This soup is tasty, delicious, easy to make and full of vegetables! This is a very simple Korean soup eaten with rice and other side dishes.

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