Comments on: Gochujang Hobak Jjigae (Spicy Korean Zucchini Stew)

By: JinJoo

JinJoo — Tue, 22 Mar 2022 20:33:06 +0000

I only gut the anchovies when they are bigger – the ones that are as big as your index finger. If the anchovies are smaller than those, you can get away not gutting them. Doesn’t hurt to do it, I just try to simplify things if it’s not necessary. Thanks for asking!

By: Al Steinberg

Al Steinberg — Sat, 19 Mar 2022 12:48:25 +0000

Did or do you gut the anchovies before adding to the water to make the stock?

By: JinJoo

JinJoo — Mon, 29 Mar 2021 22:16:29 +0000

In reply to Earthling. Hello, I'm so sorry, I don't know what happened, I think the order of things got a little mixed up during one of my edits. I have just fixed things so things are more clear. The green onions should be added before you turn the heat off. But you can use it as garnish if you'd like. Apologies and thank you for asking.

By: Earthling

Earthling — Sun, 28 Mar 2021 14:46:22 +0000

I’m a little confused as you talk about slicing mushrooms and onions on both step 4 and step 5. Also, your ingredient list includes green onions with no further mention in the recipe…and from the pictures, it doesn’t look like you are using them for garnish at the top, either. Can you please clarify?

By: JinJoo

JinJoo — Wed, 21 Aug 2019 19:02:27 +0000

In reply to Alissa. Awesome!! Thank you so much for the 5 star rating and also sharing how you used a veg broth instead. And using fish sauce instead of soup soy sauce will work so that was smart.

By: Alissa

Alissa — Tue, 20 Aug 2019 16:54:00 +0000

I made this with vegetable broth instead of anchovy stock, fish sauce instead of soup soy sauce, and mini portabella mushrooms instead of shiitakes and it was STILL really good. Hopefully next time I can use real shiitakes. I added the tofu option and let it sit for a couple days in the fridge. Really delicious!

By: Kathy

Kathy — Wed, 07 Aug 2019 11:22:20 +0000

Exactly what I was looking for… I’ve harvested all this Korean squash from my garden and was wondering what I can make with it. This stew looks divine. Now I just have to make some more anchovy stock.. Thanks again!

By: JinJoo

JinJoo — Wed, 08 Nov 2017 06:43:59 +0000

In reply to Mike.

NICE!! This Spicy Gochujang Stew is one of my favorite – adding leftover flank steak sounds very interesting! Not sure how strong the spices are but I’m sure gochujang will just package everything well together. I hope it turns out well. If it does or not, would love to see a pic of it on my new Korean Food Facebook group https://www.facebook.com/groups/kimchimari/ – people love sharing their creations there. And you can also ask questions..Thanks so much for leaving me a comment!

By: Mike

Mike — Wed, 08 Nov 2017 03:55:05 +0000

My wife just left on a 10-day trip to Japan with some friends, so I’ll be home alone for awhile. This is a good chance to try this Spicy Zucchini Stew as well as some of your other dishes while she is gone, but I’m going to add roasted, shredded flank steak that I had left over from the Cuban Ropa Vieja(stew) that I made a few days ago. Thanks again for all of your posts.

By: JinJoo

JinJoo — Mon, 08 Apr 2013 23:13:51 +0000

In reply to April in Asia.

Hi! So sorry – I thought I approved and responded to your comment already. Sometimes reading them on my phone does not help…
Thanks so much for all the wonderful information about how to use garlic. Much like you, I like using a combination of frozen, fresh and even powder garlic. The frozen garlic is mostly for convenience as it seems to lose a bit of the flavor.. Thanks for stopping by!