{"id":695,"date":"2011-04-28T01:26:11","date_gmt":"2011-04-28T08:26:11","guid":{"rendered":"http:\/\/koreanathome.wordpress.com\/?p=695"},"modified":"2021-06-02T21:43:44","modified_gmt":"2021-06-03T04:43:44","slug":"spicy-zucchini-stew-gochujang-hobak-jjigae","status":"publish","type":"post","link":"https:\/\/kimchimari.com\/spicy-zucchini-stew-gochujang-hobak-jjigae\/","title":{"rendered":"Gochujang Hobak Jjigae (Spicy Korean Zucchini Stew)"},"content":{"rendered":"
\"Gochujang
Gochujang Hobak Jjigae (Spicy Zucchini Stew)<\/figcaption><\/figure>\n

Gochujang Hobak Jjigae is the go-to stew that I mentioned in my recent Yache Twigim<\/a> post. Because this recipe does not contain any meat(the broth is dried anchovy stock so it’s not fully vegetarian but close), it is really light (there’s no fat in this) but still very flavorful. It also goes well with other Korean meat dishes, pajeon<\/a> and grilled fish. In fact, it goes well with just about anything that’s not spicy. I guess you are probably wondering why not spicy?<\/p>\n

This is actually one of my pet peeves…I believe people should not serve too many spicy dishes together. It just overloads your palate and after a while they all taste the same – SPICY!!! Instead of making five different dishes that are all red, spicy and salty, why not use the same energy to create a harmonious blend of different flavored dishes? If a dish is a heavy meat dish, the other dish should be something light, tangy and even spicy(like salads or other lighter vegetable dishes).<\/p>\n

If a dish is very spicy and heavily seasoned, the other should be something that is rich, creamy or nutty to soothe the palate. If you do this, there’s no need to cook many different dishes for parties but just two or three that go well together. And people will love you for it.<\/p>\n

This recipe is my take on the very classic Korean gochujang hobak jjigae that traditionally uses beef or pork. The jjigae tastes great with either meat but I started making it without any meat because it’s healthier and also because my husband is allergic to pork ( sensitive<\/em> is probably more accurate since he can tolerate a few pieces but if he eats a lot, his eyes become red, nose gets all stuffy, sometimes his skin also gets red blotches and just does not feel good afterwards) .<\/p>\n

This meatless version goes really well with heavier meat dishes like bulgogi or kalbi. But if you are having this gochujang hobak jjigae as a main dish, definitely try it with the meat. Personally, I grew up loving the pork version and most restaurants will serve it with the pork. Pork really adds a nice hearty flavor to the dish.\u00a0 So here, I added mushrooms instead and I really love this version.<\/p>\n

This recipe uses a lot of mushrooms which makes it very healthy. The benefits of shitake mushrooms are quite many- it lowers blood pressure, reduces cholesterol, strengthens your immune system, improves liver function and is also known to be an anti-cancer\/tumor food. In Korean and other eastern medicine, these benefits have been long known and shitake is probably one of the most common mushrooms used in all of Chinese, Japanese and Korean cuisine.<\/p>\n

Well, enough talking…let’s start cooking!<\/p>\n

Gochujang Hobak Jjigae (Spicy Gochujang Zucchini Stew)<\/h3>\n

Ingredients<\/strong><\/span><\/p>\n