Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, spicy hobak jjigae (korean squash stew) with pork & tofu. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look wonderful. Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu is something which I’ve loved my whole life.
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 get started with this recipe, we have to first prepare a few ingredients. You can have spicy hobak jjigae (korean squash stew) with pork & tofu using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Spicy Hobak Jjigae (Korean Squash Stew) with Pork & Tofu:
- Take 1/2 onion, diced
- Take 1-2 jalapeños, cut into 1/8" thick slices
- Get 2-4 garlic cloves peeled and smashed (or chopped)
- Prepare 1/2 pound pork shoulder, thinly sliced
- Get 1/4 cup dwenjang (Korean soybean paste) OR miso (which is the Japanese version)
- Take 1/4 cup gochujang (Korean chili paste)
- Take 4 cups water
- Prepare 4 cups calabacita squash or zucchini, cut into 1/2" thick slices (about 2 to 3 medium squashes)
- Make ready 1 (14 oz.) package tofu (can be any firmness)
Sundubu Jjigae is Korean stew made with soft (uncurdled) tofu. As you can imagine, the tofu texture is silky soft and because of that, this tofu is also a In general, the stew is spicy. It can potentially make you sneeze while you're cooking and may even tickle your throat. This Korean pork stew is a riff on kimchi jjigae.
Instructions 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!
It's a salty, spicy, porky bowl of cabbage and broth goodness. And it's fast and easy to make. I took the Korean fish stock out of the recipe. No pulling the guts out of dried anchovies here. Just some simple chicken stock instead.
So that’s going to wrap this up with this exceptional food spicy hobak jjigae (korean squash stew) with pork & tofu recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
